Creamy Peanut Butter Delight
Rich and creamy peanut butter pudding, perfect on its own or layered with chocolate peppermint pudding for an extra indulgence.
Equipment
- medium-sized saucepan
- Measuring cups
- Whisk
- 4 small dessert dishes’
Ingredients
- 96 g ½ cup Sucanat
- ½ teaspoon ground cinnamon
- 16 g 2 tablespoons cornstarch
- ¼ teaspoon fine sea salt
- 8 g 1 tablespoon instant coconut milk powder (optional)
- 470 ml 2 cups vanilla soy or other nondairy milk
- 128 g ½ cup creamy natural peanut butter
Instructions
- In a medium-sized saucepan, combine the Sucanat, cinnamon, cornstarch, salt, and coconut milk powder (if using).
- Slowly whisk in the milk.
- Cook the mixture over medium-high heat, whisking constantly, until it just starts to thicken.
- Whisk in the peanut butter and continue cooking for another couple of minutes, until the pudding thickens again.
- Divide the pudding into 4 small dessert dishes.
- Let it cool completely, then refrigerate for several hours or overnight.
- Serve cold.
Notes & Wine Advice
Serving Tip:
Layer with Chocolate Peppermint Pudding for a decadent, multi-layered dessert.Wine Advice:
Pair with a dessert wine such as a rich, nutty Sherry or a sweet Muscat.Nutrition values
Calories: 320 kcal | koolhydraten: 30 g | Eiwitten: 8 g | Vet: 18 g | Suiker: 14 g