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Creamy Coco-Banana Garam Masala Pudding

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Creamy Coco-Banana Garam Masala PuddingRaw 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!

 

Indian spice Garam Masal for Raw Food RecipesIngredients:

  • 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)

 

Creamy Coco-Banana Garam Masala PuddingDirections:

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!