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When making Zucchini Coconut Pudding Cups, achieving the right thickness is crucial for a satisfying texture. The ideal consistency should be creamy yet firm enough to hold its shape in individual cups. After blending your ingredients, keep an eye on the pudding; it should coat the back of a spoon. If it appears too runny, consider returning it to the heat for a few more minutes to thicken.

Zucchini Coconut Pudding Cups

Discover the delightful Zucchini Coconut Pudding Cups, a unique and healthy dessert that brings together the unexpected flavors of zucchini and coconut. This easy-to-make recipe offers a creamy and indulgent treat while being packed with nutrients. Perfect for health-conscious families or anyone looking to satisfy their sweet tooth without guilt, these pudding cups showcase the versatility of zucchini and the richness of coconut. Elevate your dessert game with this nutritious option!
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Ingredients
  

1 medium zucchini, grated (approximately 1 cup)

1 cup unsweetened coconut milk

1/2 cup coconut cream

1/4 cup maple syrup or honey (adjust to your taste preference)

1 teaspoon vanilla extract

1 teaspoon cornstarch

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt

Toasted shredded coconut, for garnishing

Fresh mint leaves, for an optional garnish

Instructions
 

Begin by finely grating the zucchini using a box grater or food processor. Once grated, place the zucchini into a clean dish towel or several layers of paper towel. Squeeze tightly to extract as much moisture as possible, as this step is essential to avoid a watery pudding.

    In a medium saucepan, combine the unsweetened coconut milk, coconut cream, and maple syrup (or honey). Stir the mixture until well blended. Place the saucepan over medium-low heat, warming the mixture gently until it is warm to the touch, but do not let it reach a boil.

      In a small bowl, mix the cornstarch with one tablespoon of water to create a slurry. Stir until the cornstarch is fully dissolved and smooth, then gradually add the slurry to the warm coconut mixture, stirring continuously to incorporate it evenly.

        Slightly increase the heat while continuing to stir. Add in the grated zucchini, vanilla extract, ground cinnamon, and sea salt. Stir the mixture consistently for about 5-7 minutes, or until it thickens to a creamy pudding-like consistency.

          Once thickened, remove the saucepan from heat and allow it to cool for a few minutes. When the mixture has cooled slightly, pour it into small cups or ramekins, filling them evenly.

            Place the pudding cups in the refrigerator and chill for at least 2 hours, or until the pudding is fully set and firm.

              When ready to serve, take the pudding cups out of the fridge and generously top each one with toasted shredded coconut. For a touch of freshness and color, garnish with a sprig of fresh mint on top.

                Dig in and savor the delightful flavors of your refreshing and creamy Zucchini Coconut Pudding Cups!

                  Prep Time, Total Time, Servings: 15 minutes | 2 hours 15 minutes | 4 servings