Ingredients
Units
Scale
- 1/4 cup cornstarch
- 1/4 teaspoon sea salt
- 2 1/2 cups canned coconut milk, light or full-fat, divided
- 3–4 tablespoons pure maple syrup
- 3 whole cloves
- 2–3 allspice berries
- 2 green cardamom pods
- 1/2” piece peeled ginger, cut into four 1/8″ slices
- 2–3 strips of orange zest (removed with a vegetable peeler, orange part only)
- 1/2 tsp. vanilla extract
- For serving:
- 1–2 cans mandarin orange segments, or 2 fresh clementines, peeled and segmented
- 1/4 cup pomegranate arils
Instructions
- Sift cornstarch and whisk with salt in a medium bowl.
- Whisk in the maple syrup slowly, followed by 1/4 cup of the coconut milk. Set aside.
- In a pan, heat the remaining coconut milk with whole spices. Bring to a simmer and turn off heat. Let steep for at least 30 minutes.
- Strain the mixture through a fine-mesh sieve into a clean bowl or large measuring cup. Discard the spices and orange zest.
- Whisk the cornstarch mixture onto the coconut milk. Pour back into the saucepan and bring to a boil.
- Whisk constantly and cook for 1 minute, until thickened. Remove from heat and pour into four 8-ounce bowls. Press plastic wrap on the surface and chill until cold.
- To serve – top the pudding with mandarin oranges and pomegranate arils. Serve chilled.
- Prep Time: 35 mins
- Cook Time: 5 mins
- Category: desert
- Cuisine: Spanish