Low Iodine Orange-Pistachio 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 pure maple syrup
- 3 tbsp arrowroot starch
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 1 tsp pure vanilla extract
- 1 tbsp fresh orange zest (from about 1 large orange)
For serving
- ¼ cup dry-roasted pistachios, roughly chopped
- 1 tsp fresh orange zest, for garnish (optional)
Instructions
- 1
Pour the coconut milk into a medium saucepan. Whisk in the cocoa powder, maple syrup, arrowroot starch, and salt until smooth with no dry 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 8–10 minutes. Do not let it boil hard — reduce to medium-low if large bubbles begin to break the surface.
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