A gentle pudding made to comfort tender tummies and offer a little healing sweetness.
Combining kudzu (arrowroot), which soothes the gut, and yacón syrup (prebiotic fiber).
This is the pudding I make for my daughter when her belly needs love.
Makes about 5 containers of 2 oz each.
Ingredients
Kudzu Base
• Water: 73g
• Kudzu starch (or arrowroot): 40g
Note: Kudzu is a thickening starch.
Cashew Milk
• Cashew paste: 20g
• Water: 364g
(Or replace both with 384g of ready cashew milk)
Flavor & Sweetness
• Cinnamon: 1g
• Ginger powder: 1g
• Vanilla extract: 3g
• Himalayan or sea salt: 2g
• Yacón syrup: 86g (Prebiotic-rich) or substitute with maple syrup: 70g
Add-In
• Chocolate chips: 86g
Directions
1. Prep the Kudzu Base
In a small saucepan, combine 73g of water and 40g of kudzu. Whisk thoroughly by hand to dissolve the starch completely. Set aside.
2. Make the Milk
In a blender, combine the 364g of water with 20g of cashew paste. Add cinnamon, ginger powder, vanilla, salt, and yacón syrup. Blend until smooth and creamy.
3. Combine
Pour the spiced cashew milk into the pot with the dissolved kudzu.
4. Cook
Place the pot over medium heat. Set a timer for 7 minutes. Stir gently every 2 minutes to prevent sticking. After completing the 7 minutes, add the chocolate chips.
5. Whisk with Intention
When the timer beeps, grab your whisk. Stir vigorously for another 2 minutes—do not stop. The mixture will start to thicken and bubble. This bubbling is your cue: the pudding is done.
6. Portion & Cool
Pour into small bowls or ramekins. Let sit at room temperature for 5 minutes to settle.
7. Chill
Place uncovered in the fridge to cool completely. Once cold, cover to protect from drying or freezer burn.
