Coconut pudding with berry compote


Ok this recipe is a game changer. It is gluten-free, has minimal to no sugar, dairy-free. I made it from this amazing book I recently got by one of my favourite foodies, Jasmine Hemsley. Her new cookbook, East by West features a ton of Ayurvedic inspired recipes that are healing for the body, mind and soul. This recipe is a super clever way to cook a pudding. It is actually STEAMED! It is amazing to serve with any nut butter, lots of cinnamon, and the berry compote I simply make by stewing frozen or fresh berries. 


Ingredients for one pudding:

1,5 tbsp coconut flour

1/4 tsp baking powder

pinch of salt

1 tbsp melted ghee or coconut oil

1 tsp maple syrup or honey or 10 stevia drops

1 tbs water

1/2 tsp vanilla extract

1 egg beaten


Add coconut flour, baking powder and sea salt to a mug or bowl and combine with a fork. Mix in the coconut oil, vanilla extract, sweetener, water and egg until completely smooth.

Grease a ramekin 8cm wide and 4 cm deep. Pour batter and place in a saucepan with a lid. Pour 3cm of boiling water and bring to boil. Once it starts boiling reduce heat for a gentle simmer, cover the lid and leave for 15 minutes. 

Berry Compote:

100 gr of frozen or fresh berries

Add in a saucepan with 50 ml water and stew in low heat. After 5-10 minutes open lid to let water evaporate a bit and brig down from heat until you have a marmalade consistency.

Top the pudding and enjoy warm from ramekin or cold and taken out from ramekin.