Berry Almond Carob Pudding
With a blend of mixed berries, almond milk, vanilla, carob powder, and carob syrup, this Berry Almond Carob Pudding has a creamy and velvety texture that is irresistible. Considered as comfort food in many cuisines around the world, this carob recipe takes a special route.
Servings: 2 cups
INGREDIENTS
- 2 1/2 cups unsweetened almond milk
- 1/2 cup freshly-brewed coffee*
- 1/4 cup The Australian Carob Co. Roasted or Raw Carob Powder
- 2 tbsps The Australian Carob Co. Carob Syrup
- 1/4 tsp cream of tartar
- 1/4 tsp ground cinnamon
- 1/4 cup tapioca powder
- 1/2 tsp pure vanilla extract
- 1/3 cup mixed berries, diced
INSTRUCTIONS
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In a saucepan, combine the two cups of almond milk, with carob powder, carob syrup, coffee, cinnamon and cream of tartar. Whisk to blend and bring to a gentle simmer over medium heat.
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While simmering, in a small bowl, combine the tapioca powder with the remaining 1/2 cup almond milk until smooth. Stir into the hot pudding mix and continue cooking it over low-to-medium heat.
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Stir constantly until it reaches a thick consistency, approximately 3-6 minutes.
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Remove from heat. It will thicken further as it cools.
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Add in the vanilla extract and allow the mixture to cool for a few minutes.
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Once it has cooled down a little, fold in the mixed berries and spoon into dessert cups or serving bowls.
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Refrigerate for a few hours.
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Before serving, garnish with whipped cream (or carob whipped cream), more diced mixed berries and dust with carob powder.
NOTES
*Feel free to replace 1/2 cup freshly brewed coffee with 1/2 tsp strong espresso powder or instant coffee.
