Chef Savannah Muñoz

Carobana Pudding

Name: Carobana Pudding
Prep time: 15 min
Cook time: 2 h 18 min
Total time: 2 h 33 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1 avocado, peeled, seeded; ¼ cup coconut cream; 1 frozen banana, peeled; ⅓ package carob pods, finely ground; 2 tablespoons carob syrup, recipe below; ½ teaspoon pure vanilla extract; 1 pinch sea salt; 2 pounds carob pods; 1 liter water; 4 pounds granulated sugar; ½ teaspoon ground clove; ½ teaspoon pure vanilla extract; ½ teaspoon ground cinnamon

Rated 5.0 stars by 1 users

Servings

4 servings

Prep Time

15 minutes

Cook Time

2 hours 30 minutes

Author:

Chef Savannah Muñoz

Ingredients

1 avocado, peeled, seeded
¼ cup coconut cream
1 frozen banana, peeled
⅓ package carob pods, finely ground
2 tablespoons carob syrup, recipe below
½ teaspoon pure vanilla extract
1 pinch sea salt

For the Carob Syrup

2 pounds carob pods
1 liter water
4 pounds granulated sugar
½ teaspoon ground clove
½ teaspoon pure vanilla extract
½ teaspoon ground cinnamon

View Cart (0) Checkout

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

I like to garnish this with Melissa’s Cocoa Nibs and Fresh Raspberries.

Carobana Pudding