Saffron Coconut Pudding
Print RecipeIngredients
- 3/4 cup boiling water
- 1.8 g Gelatin
- 2 tsp Saffron Powder or Threads
- 1 scoop Vital Proteins Collagen peptides (omit if vegan)
- 1 14 oz can coconut milk
- 1-2 tbsp honey or maple syrup
- 1/2 tsp vanilla extract
- dash of salt
- zest from 1 lemon
- 1/4 cup blanched sliced almonds
Instructions
In a bowl place the gelatin and pour over the hot water to let it bloom. After 2 minutes stir in the saffron powder or threads. Let sit for an additional 3-4 minutes.
Take a blender and place in the entire can of coconut milk, vanilla extract, sweetener of choice, dash of salt, and collagen. Blend for 30 seconds and add the lemon zest and bloomed saffron gelatin. Blend for 3-5 minutes.
Take 4 ramekins or cups and evenly spread out the 1/4 cup of sliced almonds on the bottom before evenly distributing the pudding mix in each ramekin. Chill for 4 hours or overnight before serving with fruit of choice.
Were going there, pudding for breakfast. The coconut milk makes it dairy free and depending on which sweetener you used, it can be vegan and low fodmap. Coconut and saffron are such perfect pairings that the pudding doesn’t need much else to be added to it. That being said some walnuts, toasted coconut and fruit really takes it to the next level. Its also great for your muscles, skin and nails with the sneaked in Collagen powder from Vital Proteins.
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