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Carrot Cake Pudding

Carrot Cake Pudding

Course Desserts, Snacks

Ingredients
  

  • 2 tsp unflavored powdered gelatin
  • 2 tbsp Water
  • 1 13.5 ounce can full-fat coconut milk
  • 3/4 cup packed carrots peeled and shredded
  • 1 vanilla bean cut lengthwise and seeds scraped
  • 1/4 cup light colored honey such as clover
  • 2 large egg yolks
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • toppings toasted coconut flakes, toasted pecan pieces, golden and Thompson raisins

Instructions
 

  • Place the water in a bowl and sprinkle the gelatin overtop. Set it aside to bloom, or soften.
  • In a medium saucepan, combine the coconut milk, carrots, vanilla beans, and their pod. Heat the mixture over medium-heat for 10 minutes, until the carrots are soft. Remove the pods and transfer the mixture to a blender. Blend until smooth. Alternatively, use a handheld immersion blender.
  • In a heat-proof bowl, whisk together the yolks and honey. Slowly, pour the hot mixture into the bowl, whisking continuously to temper the eggs. Pour the entire mixture back into the saucepan.
  • Cook the pudding over medium-low heat while stirring frequently for 5 minutes. Be careful not to let it boil. Add the softened gelatin and whisk until it has disclosed completely. Continue cooking for 5 minutes longer, stirring frequently, until it is thick enough to coat the back of a spoon. Whisk in the ginger, nutmeg, and cinnamon. Transfer the pudding back into the mixing bowl.
  • Press a piece of plastic wrap directly on top of the surface, to keep a film from forming, and refrigerate for 6 hours to set.
  • Using a handheld electric beater or a whisk, beat the mixture until it is smooth and creamy. Spoon the pudding into serving bowls and top with desired toppings.