Carrot Cake Pudding

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I’ve recently “discovered” kuzu root powder and have been experimenting with it in sauces and - as here - in puddings. Kuzu contains no fat, is low in calories, and has virtually no taste. Not only a thickening agent - it is used to treat stomach and digestion issues, to stimulate appetite, as an aid to relieve diarrhea and even as a cold remedy. And you thought this was just going to be just a bowl of pudding! Gluten-free, Oil-free, Easy. Serves 6, Cook Time 15 mins. Set time: 4 to 6 hours *Recipe reprinted with permission from Ann Oliverio and Front Table Books.

Prep Time15

Cook Time15

Course: Dessert

Servings:

Author: Annie Oliverio

Ingredients

2 cups fresh or bottled carrot juice make sure it’s 100% carrot juice
2 cups coconut milk
2 Tbsp. pure maple syrup
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. cardamom
5 Tbsp. kuzu root powder
Whipped coconut cream for topping, optional
Golden raisins for garnish, optional

US Customary - Metric

Instructions

Combine all ingredients in a bowl or a large measuring cup. Remove 1/2 cup of the liquid and pour the remainder of the mixture into a small saucepan. Whisk together the 1/2 cup of the mixture and 5 tablespoons kuzu root powder and stir until completely dissolved. Set aside.
Bring the mixture in the saucepan to a boil and whisk in the reserved liquid. Whisk constantly until the pudding begins to thicken. Remove from the heat and let sit for a few minutes while you get 6 glasses or bowls. Divide the liquid between the glasses and place them in the refrigerator to set, 4-6 hours.

Notes

Whisk the mixture thoroughly as kuzu clumps easily.

Nutritional values based on one serving

Nutrition

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