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In the ever-evolving world of culinary delights, the concept of incorporating vegetables into desserts has gained remarkable traction. This innovative approach not only caters to those seeking healthier options but also challenges traditional perceptions of what a dessert can be. One such exciting dessert that embodies this trend is Zucchini Coconut Pudding Cups. This delightful treat combines the subtle earthiness of zucchini with the rich, tropical essence of coconut, creating a dessert that is as nourishing as it is delicious.

Zucchini Coconut Pudding Cups

Discover the innovative world of desserts with Zucchini Coconut Pudding Cups. This wholesome treat masterfully combines the mild taste of zucchini with the rich creaminess of coconut, offering a light and refreshing dessert that's guilt-free. Packed with essential nutrients, this recipe brings health benefits without sacrificing flavor. Perfect for any occasion, these pudding cups are a delicious way to explore healthier dessert options and impress your guests.
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Ingredients
  

1 medium zucchini, grated (about 1 cup)

1 cup unsweetened coconut milk

1/2 cup coconut cream

1/4 cup maple syrup or honey (adjust for sweetness)

1 teaspoon vanilla extract

1 teaspoon cornstarch

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt

Toasted shredded coconut, for topping

Fresh mint leaves, for garnish (optional)

Instructions
 

Start by grating the zucchini with a fine grater. Place the grated zucchini in a clean dish towel or paper towel and squeeze out any excess moisture. This step is crucial to prevent the pudding from becoming watery.

    In a medium saucepan, combine the coconut milk, coconut cream, and maple syrup (or honey). Stir well and heat over medium-low heat until the mixture is warm but not boiling.

      In a small bowl, dissolve the cornstarch in a tablespoon of water to create a slurry. Once well combined, add the cornstarch slurry to the warm coconut mixture while constantly stirring.

        Increase the heat slightly while continuing to stir. Add the grated zucchini, vanilla extract, cinnamon, and sea salt to the saucepan. Keep stirring for about 5-7 minutes until the mixture thickens to a pudding-like consistency.

          Remove from heat and let it cool for a few minutes. Once slightly cooled, pour the pudding mixture into small cups or ramekins.

            Chill in the refrigerator for at least 2 hours, or until fully set.

              Before serving, top each pudding cup with toasted shredded coconut and a fresh mint leaf for garnish.

                Enjoy your refreshing and creamy Zucchini Coconut Pudding Cups!

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