Rose Water Pudding with Raspberry Puree
Rose water has digestive healing effects, while fresh fruit puree enriches this pudding with minerals and vitamins.
Servings: 4 servings
Cost: $10
Equipment
- Sauce pan
- Cheesecloth
- whisk
Ingredients
For the pudding
- 4 tablespoons arrowroot powder
- ½ teaspoon ground cardamom
- 10 ounces full-fat coconut milk
- 1 cup unsweetened almond milk
- 2 tablespoons rose water
- 2 teaspoons pure maple syrup
- 2 cups fresh strawberries or raspberries
For the rose water
- Handful rose petals dried or fresh, from a pesticide-free source
- 2 cups purified water
- ½ teaspoon hibiscus powder you can skip this one, I add it to enhance the pinkish color
Instructions
Rose Water
- Add the rose petals to a saucepan and cover with water.
- Bring to boil over medium heat, then cover with a lid and simmer over low heat for 15 minutes, until the rose petals' color fades completely.
- Add the hibiscus powder, stir to combine, cover the pan, turn off the heat and set aside until completely cooled.
- Use a cheesecloth to strain the liquid, and transfer into a clean bottle with a lid.
Pudding
- Mix the arrowroot and cardamom in a saucepan, add the coconut milk and almond milk, and whisk to incorporate.
- Bring to boil over low heat and whisk for 2 or 3 minutes, until it thickens.
- Remove from heat, add the rose water and maple syrup, and whisk to incorporate.
- Add the fresh berries into the blender and puree until smooth.
- Divide the puree into the serving jars or bowls, and top with pudding.
- Refrigerate until completely cooled, then serve garnished with fresh fruits.
Notes
Store the rose water in the refrigerator for up to 1 month.
Eat leftover pudding within 2-3 days.