Roasted Beet & Coconut Pudding

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I don’t know about you, but we thought life would be more serene after Labor Day. Yeah, that hasn’t happened. We’ve had so much going on these last three weeks. Interesting happenings at the cabin; our day jobs seem to somehow be longer and more hectic; the work on Fork To Summit is becoming more involved; the tourists seem to be lingering, and so forth. They haven’t been crummy weeks, just a bit nutsy. Nutsy weeks that we willingly choose to undertake.

Luckily, we decided to start meditating a few weeks ago. Like, “every single day-don’t miss a day no matter what” meditation. It hasn’t been an easy habit to construct. Some challenges we share; some challenges we deal with individually. Frustration with losing focus and letting thoughts pass; frustration with falling asleep; frustration with not being able to put aside ideas about how well we are meditating; frustration with finding 20 minutes to spare, and many other excuses as to why we shouldn’t meditate. Anything worth doing is hard work, right? So, we keep going with our practice, because we’ve already noticed small changes in our levels of peacefulness, focus, and value for the life we have now. But, more about that later.

So, you know how there are those people that claim dessert is their weakness? We are not those people. If that is you, then that is A-OK. Ice cream happens about three times a year; cookies are baked during Christmas; we grate Mexican chocolate into our chili, and we bake our breakfast bars which are kinda-sorta sweet from the bananas. Don’t think this is some soap box moment on sugar, because it’s not. We asked for a cheese wheel (our moms felt differently) as our wedding cake, we have never visited the chocolate bar in our tiny town, and we made these popsicles. We just aren’t dessert people.

As Fork To Summit becomes a bigger part of our life, so does measuring ingredients, expanding our recipe box, and trial and error. Roasted beet and coconut mousse is our first foray into dessert territory. I know what you may be thinking right about now. Beets? Pudding? Beet and coconut pudding? Don’t cringe if you don’t like beets; their color is the only detectable characteristic. We stumbled upon this lovely recipe, and thought a no-bake option would be a painless intro to sweets. Oh, we were wrong. In lieu of cornstarch, arrowroot is typically used to achieve a pudding/mousse consistency. At the time, we were out of arrowroot powder, so we used tapioca starch. We made something that resembled jam. It tasted good; perfectly acceptable for spreading on toast, but the consistency wasn’t something you’d want to eat by the spoonfuls. We ended up buying arrowroot the next day, and we got the consistency typical of a pudding. (If you think jammy sounds interesting, then replace the arrowroot in the recipe with tapioca starch. P.S. let us know how it turns out in the comments section). As Julia Child once said, “No matter what happens in the kitchen, never apologize”.

To finish the pudding, an Orange-Basil Emulsion adds a citrusy punch, and a balsamic reduction plays against the sweetness of the pudding. If you make the pudding and still want to spread it on some hearty toast, spread away!

Print Recipe
Roasted Beet & Coconut Pudding (Vegan)
A sweet vegan treat!
Course Dessert
Prep Time 10 Minutes
Cook Time 25 Minutes
Passive Time 6 Hours
Servings
Cups
Ingredients
The Completed Dish
Orange-Basil Emulsion
Balsamic Reduction
Course Dessert
Prep Time 10 Minutes
Cook Time 25 Minutes
Passive Time 6 Hours
Servings
Cups
Ingredients
The Completed Dish
Orange-Basil Emulsion
Balsamic Reduction
Instructions
The Pudding
  1. Preheat oven to 350. Slice beets ⅛-inch thick. On a baking sheet lined with parchment paper, arrange beet slices in a single layer. Drizzle with olive oil and ⅛ tsp salt. Toss to coat. Bake for 20-25 minutes, or until soft. With a paper towel, remove excess oil from slices; let cool for approximately 5 minutes.
  2. To a food processor, add beets and process 25-30 seconds, scraping down beets from the side of the processor as needed.
  3. Add coconut cream, and process an additional 60 seconds.
  4. To a medium saucepan, add Coconut-beet purée.
  5. In a small bowl, whisk starch and orange juice until all starch is dissolved. Add to coconut-beet purée. To the pan, add maple syrup, ⅛ tsp salt, and stir to combine.
  6. Place pan over medium heat. Whisking frequently, cook approximately 25 minutes, or until mixture thickens and ribbons form.
  7. Remove from heat, and let cool for 10-15 minutes. Transfer cooled mixture to preferred bowls or jars. Place a layer of plastic wrap directly onto pudding, seal with a lid, and refrigerate at least 6 hours.
Orange-Basil Emulsion
  1. To a food processor, add all ingredients. Process until well combined, leaving some pieces of basil visibly larger. Transfer to a sealed container.
Balsamic Reduction
  1. To a small saucepan, add balsamic vinegar. Over medium heat, cook for 10-15 minutes. Liquid should be thick, and reduced by about half. Transfer to a small container, and set aside.
To Assemble
  1. Scoop out desired amount of chilled pudding, top with a couple spoonfuls of emulsion, and finish with a drizzle of balsamic reduction.
Recipe Notes

**We used our smallest food processor to purée the beets.
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2 thoughts on “Roasted Beet & Coconut Pudding”

  1. Never found the taste of beets as a
    Favorable food until lately.
    Thanks for this recipe, I now I will enjoy letting this new tempting beet find, take me even deeper into
    the world of a beet.

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