I’ve recently “discovered” kuzu root powder and have been experimenting with it in sauces and as well as here — in puddings. Kuzu contains no fat, is low in calories, and has virtually no taste. Not only a thickening agent, it is also used to treat stomach and digestion issues, to stimulate appetite, as an aid to relieve diarrhea, and even as a cold remedy. And you thought this was just going to be just a bowl of pudding!
Carrot Cake Pudding [Vegan, Gluten-Free]
- 2 cups fresh or bottled carrot juice (make sure it’s 100% carrot juice)
- 2 cups coconut milk
- 2 Tbsp. pure maple syrup
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1/8 tsp. cardamom
- 5 Tbsp. kuzu root powder
- Whipped coconut cream, for topping, optional
- Golden raisins, for garnish, optional
- Combine all ingredients in a bowl or a large measuring cup. Remove 1/2 cup of the liquid and pour the remainder of the mixture into a small saucepan. Whisk together the 1/2 cup of the mixture and 5 tablespoons kuzu root powder and stir until completely dissolved. Set aside.
- Bring the mixture in the saucepan to a boil and whisk in the reserved liquid. Whisk constantly until the pudding begins to thicken. Remove from the heat and let sit for a few minutes while you get 6 glasses or bowls. Divide the liquid between the glasses and place them in the refrigerator to set, 4-6 hours.
Whisk the mixture thoroughly as kuzu clumps easily.