Creamy Peanut Butter Delight
Rich and creamy peanut butter pudding, perfect on its own or layered with chocolate peppermint pudding for an extra indulgence.
Equipment
- medium-sized saucepan
- Measuring cups and spoons
- whisk,
- 4 small dessert dishes'
Ingrediënten
- 96 g ½ cup Sucanat
- ½ teaspoon ground cinnamon
- 16 g 2 tablespoons cornstarch
- ¼ teaspoon fine sea salt
- 8 g 1 tablespoon instant coconut milk powder (optional)
- 470 ml 2 cups vanilla soy or other nondairy milk
- 128 g ½ cup creamy natural peanut butter
Instructies
- In a medium-sized saucepan, combine the Sucanat, cinnamon, cornstarch, salt, and coconut milk powder (if using).
- Slowly whisk in the milk.
- Cook the mixture over medium-high heat, whisking constantly, until it just starts to thicken.
- Whisk in the peanut butter and continue cooking for another couple of minutes, until the pudding thickens again.
- Divide the pudding into 4 small dessert dishes.
- Let it cool completely, then refrigerate for several hours or overnight.
- Serve cold.
Notes / Tips / Wine Advice:
Serving Tip:
Layer with Chocolate Peppermint Pudding for a decadent, multi-layered dessert.Wine Advice:
Pair with a dessert wine such as a rich, nutty Sherry or a sweet Muscat.Nutritional Information
Calories: 320 kcal | Carbohydrates: 30 g | Protein: 8 g | Fat: 18 g | Fiber: 3 g | Sugar: 14 g | Salt: 0.2 g
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