Eosinophilic Esophagitis Friendly Ginger-Cardamom Coconut Cocoa Pudding
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened cocoa powder
- 3 tbsp arrowroot starch
- 3 tbsp pure maple syrup
- 1 tsp ground ginger
- ¾ tsp ground cardamom
- ¼ tsp ground cinnamon
- ⅛ tsp fine sea salt
- 1 tsp pure vanilla extract
- 1 tsp fresh ginger, finely grated (optional)
For serving
- 2 tbsp dark chocolate (70% cacao or higher), finely chopped, for serving (optional)
Instructions
- 1
Shake the can of coconut milk well, then pour it into a medium saucepan. Whisk in the cocoa powder, arrowroot starch, maple syrup, ground ginger, cardamom, cinnamon, and salt until no dry streaks remain and the mixture is smooth.
- 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 8 to 10 minutes. Watch the heat; reduce to medium-low if the bottom begins to stick before the pudding has fully thickened.
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