Low Iodine Cinnamon-Walnut Coconut Cocoa Pudding
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Learn more →Ingredients
4 servings
For the pudding
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened coconut milk (from a second can or carton)
- ¼ cup raw cacao powder
- 3 tbsp maple syrup
- 3 tbsp arrowroot starch
- 1 tsp ground cinnamon
- ¼ tsp pure vanilla extract
- ⅛ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For the walnuts
- ½ cup raw walnuts, roughly chopped
- 1 tsp maple syrup
- ¼ tsp ground cinnamon
- 1 pinch fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
Instructions
- 1
In a medium saucepan, whisk together the full-fat coconut milk (both the can and the additional 1/2 cup), raw cacao powder, 3 tbsp maple syrup, arrowroot starch, 1 tsp ground cinnamon, and fine sea salt until the cacao and starch are fully dissolved with no lumps visible.
- 2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line, about 7–9 minutes. Do not let it boil vigorously — reduce heat to medium-low if large bubbles begin to break the surface.
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