For me, social distancing means fridge foraging and cupboard curating all day, everyday.
While craving something sweet a few days ago, I decided to peruse my pantry rather than head to the shops due to the current climate.
What I found was a tin of coconut cream and half a jar of cashew butter.
Inspired by the peanut butter pudding Minimalist Baker shared a few weeks ago, I decided to adapt her recipe with what I already had, and ooh boy am I happy I did!
Super easy and quick to make, the result was a creamy coconut custard which somehow kind of tastes of caramel? I don’t know how, I’m still trying to process it.
I’m a big fan of sweet and sour, so topped each pudding with a simple raspberry coulis made from frozen fruit. While you could definitely leave this out if you’re more of a purist, to me it was a match made in self isolation heaven.
1 tin (270ml) full fat coconut cream, + that tin filled with water
3 tbs arrowroot powder
2 tsp vanilla paste OR extract
3 tbs cashew butter
1/3 cup maple syrup
Pinch of salt
2 cups frozen raspberries
In a saucepan over a medium heat, whisk coconut cream, water and arrowroot powder until it becomes a thick, custard consistency. Add vanilla and whisk for another minute.
Take off the heat and add cashew butter, maple syrup and salt. Whisk until combined. Allow to cool, and transfer into serving cups.
Heat raspberries until melted (in the microwave is fine!). Use a spoon to mix and break into a coulis. Spoon evenly over each pudding.
Set in the fridge for at least 4 hours, or overnight, before serving.