Cardamom Ginger Matcha Date Pudding with Berry Swirl
Cardamom Ginger Matcha Date Pudding with Berry Swirl
Ingredients
- 3 1/2 cups organic full-fat coconut milk, canned, unsweetened
- 2 tablespoons ceremonial grade matcha powder, sifted
- 1/2 cup Medjool dates, pitted
- 2 teaspoons organic maca powder
- 2 teaspoons organic ashwagandha powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons agar-agar powder
For the Berry Compote
- 1 1/2 cups fresh mixed berries
- 1 tablespoon lemon juice
For Garnish (Optional)
- 1/4 cup toasted coconut flakes
- ceremonial grade matcha powder, for dusting
Instructions
- 1
In a medium saucepan, combine 3 1/2 cups of organic full-fat coconut milk, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground ginger, and 1 1/2 teaspoons agar-agar powder. Whisk well to dissolve the agar-agar.
⏱️ 2 min - 2
Heat the mixture over medium-low heat, whisking constantly, until it comes to a gentle simmer. Simmer for 1-2 minutes to fully activate the agar, ensuring no clumps remain. Remove from heat.
⏱️ 5 min - 3
While the coconut milk mixture is heating, combine the 1/2 cup pitted Medjool dates with 1/2 cup of the warm coconut milk mixture (from the saucepan) in a high-speed blender. Blend until completely smooth and creamy.
⏱️ 5 min - 4
Add the blended date mixture, 2 tablespoons sifted ceremonial grade matcha powder, 2 teaspoons organic maca powder, 2 teaspoons organic ashwagandha powder, 1 teaspoon pure vanilla extract, and 1/4 teaspoon sea salt to the remaining warm coconut milk mixture in the saucepan. Whisk vigorously until all powders are fully dissolved and the mixture is smooth and lump-free.
⏱️ 3 min - 5
For the berry compote: In a separate small saucepan, combine 1 1/2 cups fresh mixed berries and 1 tablespoon lemon juice. Cook over medium-low heat for 5-7 minutes, stirring occasionally, until berries soften and release their juices. Mash slightly with a fork if desired. Remove from heat and let cool slightly.
⏱️ 10 min - 6
Carefully pour the adaptogenic matcha coconut pudding mixture evenly into four individual serving dishes or ramekins. Spoon small dollops of the berry compote onto the surface of each pudding. Using a skewer or a small spoon, gently swirl the compote into the pudding mixture to create a marbled effect.
⏱️ 5 min - 7
Cover each serving dish with plastic wrap and refrigerate for at least 2 hours, or until the pudding is set and firm. For best results, chill overnight.
⏱️ 120 min - 8
Serve chilled. Garnish with toasted coconut flakes and an extra dusting of matcha powder, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cardamom Ginger Matcha Date Pudding with Berry Swirl
Ingredients
- 3 1/2 cups organic full-fat coconut milk, canned, unsweetened
- 2 tablespoons ceremonial grade matcha powder, sifted
- 1/2 cup Medjool dates, pitted
- 2 teaspoons organic maca powder
- 2 teaspoons organic ashwagandha powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons agar-agar powder
For the Berry Compote
- 1 1/2 cups fresh mixed berries
- 1 tablespoon lemon juice
For Garnish (Optional)
- 1/4 cup toasted coconut flakes
- ceremonial grade matcha powder, for dusting
Instructions
- 1
In a medium saucepan, combine 3 1/2 cups of organic full-fat coconut milk, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground ginger, and 1 1/2 teaspoons agar-agar powder. Whisk well to dissolve the agar-agar.
⏱️ 2 min - 2
Heat the mixture over medium-low heat, whisking constantly, until it comes to a gentle simmer. Simmer for 1-2 minutes to fully activate the agar, ensuring no clumps remain. Remove from heat.
⏱️ 5 min - 3
While the coconut milk mixture is heating, combine the 1/2 cup pitted Medjool dates with 1/2 cup of the warm coconut milk mixture (from the saucepan) in a high-speed blender. Blend until completely smooth and creamy.
⏱️ 5 min - 4
Add the blended date mixture, 2 tablespoons sifted ceremonial grade matcha powder, 2 teaspoons organic maca powder, 2 teaspoons organic ashwagandha powder, 1 teaspoon pure vanilla extract, and 1/4 teaspoon sea salt to the remaining warm coconut milk mixture in the saucepan. Whisk vigorously until all powders are fully dissolved and the mixture is smooth and lump-free.
⏱️ 3 min - 5
For the berry compote: In a separate small saucepan, combine 1 1/2 cups fresh mixed berries and 1 tablespoon lemon juice. Cook over medium-low heat for 5-7 minutes, stirring occasionally, until berries soften and release their juices. Mash slightly with a fork if desired. Remove from heat and let cool slightly.
⏱️ 10 min - 6
Carefully pour the adaptogenic matcha coconut pudding mixture evenly into four individual serving dishes or ramekins. Spoon small dollops of the berry compote onto the surface of each pudding. Using a skewer or a small spoon, gently swirl the compote into the pudding mixture to create a marbled effect.
⏱️ 5 min - 7
Cover each serving dish with plastic wrap and refrigerate for at least 2 hours, or until the pudding is set and firm. For best results, chill overnight.
⏱️ 120 min - 8
Serve chilled. Garnish with toasted coconut flakes and an extra dusting of matcha powder, if desired.
⏱️ 1 min