Category Archives: pudding

Monday, November 11, 2013

Dairy-Free Banana Carob Pudding with Vanilla Bean Whipped Coconut Cream + Why I LOVE Carob

Last year after I posted my Bottomless Key Lime Pie recipe one of my lovely readers left a comment in the post introducing me to Great Lakes Gelatin.  I was so thankful for this reference, as I was using Knox gelatin up until that point and appreciated this new ingredient.  I’ve since been using Great Lakes to make weekly homemade Jello and to thicken smoothies and puddings (and most all my SCD desserts that need thickening).  Today I am sharing a carob pudding recipe that is the perfect anytime treat for my kiddos (and yes for my sweet tooth husbandwho LOVES this pudding BTW).  It’s smooth and creamy and has a lovely malty flavor from the carob.  We are big carob lovers in this house for many reasons (no caffeine & no theobromine) but for me I love that carob has so many health benefits (please see below for that information).  Pudding is such a great treat anytime of the year and so easy to fill with nutrient dense, whole foods!  
Health Benefits of Carob:
(Information below generated from this site)
Once referred to as locust, carob pods are found mainly in Mediterranean countries. Evergreen carob trees generally can grow wherever citrus or olive trees do, meaning a warm, dry climate. The pod’s fruit is technically a legume. 


Carob is high in antioxidants. A study published in the “Plant Foods for Human Nutrition” journal in March 2011 found that carob germ flour showed not only antioxidant but also cytotoxic activities. The flour has capabilities to attack and target specific cervical cancer cells, the study found. The antioxidant activity helps the body repair free radical damage, which is a process of aging.


Plants are naturally high in insoluble fibers, which contain polyphenols. Another study published in “Plant Foods for Human Nutrition” in January 2010 compared two groups of people with high cholesterol. One group took a placebo, while the other consumed approximately 4 grams of carob fiber a few times a day. After four weeks, the group eating the carob fiber had lower total and low-density lipoprotein cholesterol levels.

Gastrointestinal Support

Carob has a binding action within the intestinal tract. This means it helps absorb liquid and aids problems such as diarrhea. Mixing carob powder with pureed cooked fruit or an electrolyte solution is a gentle and natural way to help with diarrhea, notes the University of Maryland Medical Center. Talk to your health care provider before using carob or other herbs to treat diarrhea.
Please see HERE for Carob’s complete nutritional breakdown.  And HERE for another post discussing carob’s benefits.  Dairy-Free Banana Carob Pudding


Carob Banana Pudding:
-1 can room temperature coconut milk here or here 
-1 1/2 cups very ripe banana
-3 tablespoons local honey or grade B maple syrup
-1 teaspoon vanilla extract 
-2 teaspoons grass fed gelatin (see notes for vegan sub)
-1/4 cup carob powder

How To
1.  In a 1 cup glass Pyrex add 1/3 cup coconut milk and 2 teaspoons gelatin.  Whisk together well and let “bloom”
2.  In a sauce pan heat the remaining coconut milk until heated, not boiled (do not boil the milk).  
3.  Remove sauce pan from heat and whisk in the gelatin mixture.
4.  Add all the coconut milk to a blender along with the other pudding ingredients and blend on high for 15 seconds.  
5.  Pour pudding mixture into a bowl or several little jars or glasses.
6.  Transfer to refrigerator and allow to set up for at least 8 hours.  
7.  Top with maple coconut whipped cream or vanilla bean coconut whipped cream (recipe below).  

Vanilla Bean Coconut Whipped Cream:
-1/2 cup soaked cashews (4 to 6 hours)* 

-Coconut cream from 1 can of coconut milk here or here 
-1 teaspoon vanilla extract 
-1 vanilla bean, sliced in half and scraped out 
-2 tablespoons local honey or grade B maple syrup 

How To
1.  Drain the cashews and add to a blender (preferably high speed). Add in the coconut cream, vanilla, vanilla bean, and honey.
2. Using the tamper, move the mixture around and blend until everything is well incorporated, smooth and creamy.  
3.  Transfer to a glass container and store in fridge for 4 to 6 hours.
4.  Remove from fridge and mix.  Fill a pastry bag and top pudding. 

*Omit cashews for AIP – just use the coconut cream 
*Vegans add 3 tablespoons ground chia seeds in place of the gelatin.  If you are a die hard chocolate lover and looking for a vegan chocolate recipe, please see my Chocolate Pumpkin Pudding. Or for a different flavor combination, try my Vegan Raw Persimmon Cranberry Pudding

{this post contains affiliate links}
Shared on:  Busy Monday, Sweet Sharing Monday, Melt in your Mouth Monday, Mix it up Monday,  Allergy-Free Wednesdays, Gluten Free Wednesdays, Slightly Indulgent Tuesdays, Raw Foods Thursday, Lunchbox Love, Whole Food Fridays, 
Posted by Amber at

Labels: AIP, dessert, Paleo, pudding, snacks.


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Tuesday, January 17, 2012

Chocolate Pumpkin Coconut Pudding (dairy free, cane-sugar free)

My daughter is a budding chocoholic like my sweet husband, and nothing makes me happier than creating a healthy, nutrient dense treat for my girl.  I use cacao on occasion in desserts.  Due to this sparing use it’s greeted with treasured delight.  I used what I had on hand today, but you can throw just about anything in chocolate and it will tastelike chocolate!  I made an allergy-friendly version of this pudding (coming soon) for my son who can’t have chocolate, and I have to say it’s mighty tasty.  I actually prefer it over the chocolate, which causes my husband to seriously question my sanity.  I’ll tell ya, my husband and chocolateget a room!    

-1 can full fat coconut milk (I prefer Native Forest, which has a BPA-free can or Natural Value, which is free of gums and preservatives).
-1/2 cup plain pumpkin puree
-3 tablespoons raw cacao (or more to taste)
-1 teaspoon vanilla
-2 tablespoons ground chia (I ground the seeds in a coffee grinder)
-3 to 4 tablespoons sweetener (I have used honey and maple syrup)
-1/2 ripe avocado (optional) for added nutrition  

How To
1.  Combine all ingredients in blender, high speed or otherwise
2.  Transfer to glass container and store in refrigerator
3.  Pudding will thicken as it cools

 Check out these links for more chocolate + pumpkin recipes 

Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Wellness Weekend, Pennywise PlatterMiz Helen’s Country CottageTraditional Tuesdays, The Healthy Home EconomistRuth’s Real Food: 101Real Food WednesdaysGluten-Free WednesdaysJust Another Meatless MondayMelt in your Mouth Mondays, Lunch Box Love Fridays, Midnight Manic Meatless Mondays, Lunch Box Love Fridays, Freaky Friday
Posted by Amber at

Labels: cane sugar free, chocolate + pumpkin, dairy free, dessert, gluten free, pudding, vegan.


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Friday, December 16, 2011

Vegan Persimmon Cranberry Coconut Pudding (no bake)

Is it just me, or are persimmons the most AMAZING fruit ever.  They taste like candy no?  My kids go crazy for them and it’s refreshing to have a different fruit there in the fruit basket.  

I know I’m not breaking the mold here with the idea of a no-bake pudding.  But I so wanted to find a way in incorporate persimmons into a dessert, and a no-bake pudding was the front runner.  No fuss, few ingredients, nutritionally denseall big winners in my book.  I was craving something cold, creamy, and sweet (but not too sweet, you know I like the tart stuff).  The coconut, persimmon, cranberry combo did the trick.  This pudding turned out really well and I wanted to share its wonderful, flavorful simplicity with you.  

1 can full fat coconut milk, I used this brand (it’s a BPA free can)
4 ripe fuyu persimmons (a non-astringent vareity; they are squat and look like a tomato) 
1/4 cup cranberries 
2 tablespoons ground chia seeds

How To
1.  Soak cranberries in filtered water until soft, 1-2 hours.
2.  Peel and chop persimmons 
3.  In blender (high speed or otherwise) blend coconut milk, strained cranberries, persimmons, and ground chia.  
4.  Store in refrigerator until cool.  Treat like pudding and enjoy with granola, dried fruit, or any other choice topping.  

*This pudding tastes better with time, as the flavors combine and the coconut flavor decreases quite a bit.  My husband had trouble identifying the coconutand this was shocking because he has impeccable taste buds.  
*Add more cranberries, if desired, it will certainly increase the tart factor. 
*You can add a sweetener of choice, but I prefer the sweet to tart ratio in this recipe.  I don’t care for too sweet.
*Coming soonpersimmon cranberry ice cream (stay tuned)
About Persimmons

Health benefits of persimmon fruit

  • The fruit is low in calories (provides 70 cal/100g) and fats but is rich source of dietary fiber.
  • Persimmons contain many health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins as well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.
  • Fresh permissions contain anti-oxidant compounds like vitamin-A, beta-carotene, lycopene, lutein, zeaxanthin and cryptoxanthin. Together, these compounds functions as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that plays a role in aging and various disease processes.
  • zeaxanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent “Age related macular disease”(ARMD) in the elderly.
  • The fruits are also very good source of vitamin-C, another powerful antioxidant (especially native Chinese and American persimmons; provide 80% of DRI). Regular consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
  • The fruit is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin…etc. These vitamins act as co-factors for numerous metabolic enzymatic functions in the body.
  • Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI), and phosphorus. Manganese is a co-factor for the enzyme, superoxide dismutase, which is a very powerful free radical scavenger. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Copper is also required for the production of red blood cells. 
    (above facts complied from this site)
Shared on: Wellness Weekend, Just Another Meatless MondayThe Prairie HomesteadMelt in your mouth MondayMangia Mondays, Midnight Manic Meatless Mondays, Slightly Indulgent Tuesdays, Traditional Tuesdays,  Pennywise Platter Thursdays, Fat Tuesdays, Raw Foods Thursday 
Posted by Amber at

Labels: ACD, dairy free, dessert, gluten free, nut free, pudding, vegan, xanthan gum free.


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