Carrot Cake Pudding

This Carrot Cake Pudding has a soft, mousse-like consistency, and bursts with the flavors of fall and the Holidays. Gelatin plus rich coconut milk work their magic again here, to create a luscious treat that can be a simple everyday dessert, or dressed up for the holidays.

Adapted from Against All Grain

This recipe is part of our series of holiday dishes that are compatible with low carbohydrate, SIBO-friendly (lower FODMAPs), and Elimination Diets. Armed with these delectable, satisfying and healthy versions of the holiday staples you know and love, you’ll be ready to entertain and feast, no matter your (or your guests’) dietary requirements!

Carrot Cake Pudding

Course Dessert

Ingredients

• 2 tsp unflavored powdered gelatin
• 2 tbsp Water
• 1 13.5 ounce can full fat coconut milk
• 3/4 cup packed carrots peeled and shredded
• 1 vanilla bean cut lengthwise and seeds scraped
• 1/4 cup Honey
• 2 "flax" eggs (for each flax egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let stand for a few minutes)
• 1/2 tsp ground ginger
• 1/4 tsp Ground nutmeg
• 1/4 tsp Ground cinnamon
• 1/4 cup toasted nuts, seeds or dried fruit Optional as toppings, chopped

Instructions

1. Place the water in a bowl and sprinkle the gelatin overtop. Set it aside to bloom, or soften.
2. In a medium saucepan, combine the coconut milk, carrots, vanilla beans, and their pod. Heat the mixture over medium-heat for 10 minutes, until the carrots are soft. Remove the pods and transfer the mixture to a blender. Blend until smooth. Alternatively, use a handheld immersion blender.
3. In a heat-proof bowl, whisk together “flax” eggs and honey. Slowly, pour the hot mixture into the bowl, whisking continuously. Pour the entire mixture back into the saucepan.
4. Cook the pudding over medium-low heat while stirring frequently for 5 minutes. Be careful not to let it boil. Add the softened gelatin and whisk until it has disclosed completely. Continue cooking for 5 minutes longer, stirring frequently, until it is thick enough to coat the back of a spoon. Whisk in the ginger, nutmeg, and cinnamon. Transfer the pudding back into the mixing bowl.
5. Press a piece of plastic wrap directly on top of the surface, to keep a film from forming, and refrigerate for 6 hours to set.
6. Using a handheld electric beater or a whisk, beat the mixture until it is smooth and creamy. Spoon the pudding into serving bowls and top with desired toppings.

Recipe Notes

toppings: toasted coconut flakes or pecan pieces