Coconut Pudding with Edible Flowers and Toasted Coconut

(vegan and gluten-free)

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Print the recipe here.

Ingredients

• For Pudding

• 3 cups + 1/3 cup Coconut Milk

• ¾ cup Sugar

• ⅓ cup Arrowroot

• 2 tablespoons Rose/Hibiscus water

• ½ tablespoon Coconut Oil

• For Topping

• Edible flowers

• 1 tablespoon toasted coconut

• For best results, make this a day ahead. You will need time to steep the rose/hibiscus water and the pudding needs to set up in the refrigerator.

• CONCENTRATED ROSE/HIBISCUS WATER

• 1 tablespoon organic food-grade roses

• 1/4 teaspoon dried hibiscus flowers

• 4oz room temp water

• Combine and allow to steep for several hours

• Strain and save extra in the refrigerator for drinking later.

DIRECTIONS

• Grease a 9x9 square container with coconut oil.

• In a cold saucepan, combine arrowroot with about half the coconut milk.

• Whisk until you get a smooth lump-free mixture.

• Ensure the contents are well combined before turning the heat on to avoid forming lumps.

• Add the remaining coconut milk, sugar, and rose/hibiscus water.

• Whisk to combine until smooth – no lumps.

• Cook over medium-low heat for 12-15 minutes or until the sauce thickens. 

• Keep on a low flame stirring constantly to avoid burning or sticking to the bottom of the pan.

• Let the mixture cool down slightly, then transfer to the greased container.

• Store it in the refrigerator to set. Overnight is preferred.

• Once set, cut into squares.

• Garnish with edible flowers and toasted dried coconut.

• Serve immediately.

• Eat mindfully.

Print the recipe here.

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