Tigernut Milk Pudding
Tigernut milk pudding is a creamy, gluten-free, and dairy-free dessert that's perfect for any occasion. It's made with just a few simple ingredients and can be easily customized to your liking.
Tigernuts are a type of root vegetable that has been used in Africa for centuries. They're a good source of fiber, protein, and vitamins, and they have a slightly sweet, nutty flavor. Tigernut milk is made by blending tigernuts with water, and it has a similar consistency to cow's milk. This recipe for tigernut milk pudding is inspired by the traditional African dessert known as "kunu aya". Kunu aya is typically made with millet flour, but I've adapted the recipe to use tigernut milk instead. The result is a pudding that is creamy, flavorful, and packed with nutrients. Tigernut milk pudding is a great way to use up leftover tigernut milk, and it's also a healthy and delicious snack or dessert. It can be served plain or topped with your favorite fruits, nuts, or seeds.
Tigernut Milk Pudding Tigernut Milk Pudding Tigernut Milk Pudding Tigernut Milk Pudding
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup raw tigernuts, soaked overnight
  • 2 cups water
  • 1/2 cup coconut milk
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of sea salt
Instructions
  1. Drain and rinse the soaked tigernuts.
  2. Combine the tigernuts, water, and coconut milk in a blender and blend until smooth.
  3. Add the maple syrup, vanilla extract, cinnamon, and salt. Blend until combined.
  4. Pour the mixture into a saucepan and bring to a simmer over medium heat.
  5. Reduce heat to low and simmer for 20-25 minutes, or until thickened. Stir occasionally.
  6. Remove from heat and let cool slightly.
  7. Pour the pudding into individual serving dishes and refrigerate for at least 4 hours or overnight.
Why It Works
  • Soaking the tigernuts overnight helps to soften them and make them easier to blend.
  • Using a high-powered blender will ensure that the tigernuts are blended until smooth.
  • Simmering the pudding over low heat will help to thicken it without scorching it.
  • Cooling the pudding slightly before refrigerating it will help to prevent it from becoming too thick.