Raw Food Recipe: Garam Masala Creamy Coco-Banana Pudding
– by Priscilla Soligo
I love to experiment with Indian spices in my desserts and savory foods. They offer such a unique and flavourful addition to many raw dishes.
The flavours of coconut, vanilla, and garam masala in this particular recipe go very well together. It’s an easy-to-make raw pudding that only requires a blender and a fridge to set it up!
Ingredients:
- 1½ cup chopped banana
(approx 2 – 3 bananas) - 1/4 cup coconut oil
- 1 tsp vanilla essence
- 2 Tbsp coconut nectar
(or your favourite sweetener) - ½ cup coconut meat
(1 Thai young coconut yields aprox 1/2 cup coconut meat) - ½ tsp garam masala
(ground – add ½ tsp more if you prefer a stronger flavour pudding) - ¼ tsp Celtic or pink Himalayan salt (optional)
- ¼ cup filtered water
(or as needed to blend to a thick consistency)
Directions:
1. Place everything into a high-speed blender with the wet ingredients first.
2. Blend in a high-speed blender until everything is smooth and well incorporated. Be sure to add a little more filtered water if you need to, a table-spoon at a time so it will blend into a thick ‘sauce’ consistency.
3. Pour out into small glasses, or bowls and refrigerate for two hours to set up.
4. Garnish with a sprinkling of coconut flakes and serve chilled.
ENJOY!