Chef Savannah Muñoz
Carobana Pudding
Category
Dessert
Servings
4
Author:
Chef Savannah Muñoz
Ingredients
-
1 Avocado, peeled; seeded
-
¼ cup Coconut Cream
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1 Frozen Banana, peeled
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⅓ package Carob Pods, finely ground
-
2 tablespoons Carob Syrup, recipe below
-
½ teaspoon Pure Vanilla Extract
-
1 pinch Sea Salt
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2 pounds Carob Pods
-
1 liter Water
-
4 pounds Granulated Sugar
-
½ teaspoon Ground Clove
-
½ teaspoon Pure Vanilla Extract
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½ teaspoon Ground Cinnamon
For the Carob Syrup:
Directions
For the Syrup:
Break each of the carob pods into 3 or 4 pieces and soak them in the water overnight.
Boil the pods, in the water they soaked in, for 1 hour. Strain the fluid through a sieve into a sauce pan, while pressing the pods. Add the rest of the syrup ingredients and boil for 1 - 1½ hours depending on your desired thickness. Let cool. Makes about 1 quart of syrup.
For the Pudding:
Place all of the ingredients into a blender. Process until smooth.
Place into 4 serving dishes and serve or keep in the refrigerator.
Recipe Note
Note:
I like to garnish this with Melissa’s Coco Nibs and Fresh Raspberries.
