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To kick off the preparation of your Zucchini Coconut Pudding Cups, start by gathering your ingredients. You will need coconut milk, sweeteners such as maple syrup or honey, cornstarch for thickening, and a blend of spices including vanilla extract, cinnamon, and nutmeg to elevate the flavor profile.

Zucchini Coconut Pudding Cups

Indulge in a guilt-free dessert with these Zucchini Coconut Pudding Cups! Combining creamy coconut milk and the subtle sweetness of zucchini, this recipe creates a deliciously unique treat. Perfect for summer, this pudding is easy to prepare and packed with nutrients. Learn how to incorporate healthy ingredients and elevate your dessert presentation with creative garnishes. Impress friends and family with this refreshing twist on traditional pudding!
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Ingredients
  

2 medium zucchinis, finely grated

1 cup full-fat coconut milk (for maximum creaminess)

1/4 cup maple syrup or honey (adjust based on your sweetness preference)

1/4 cup cornstarch

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1/2 teaspoon ground cinnamon (optional, for warmth)

1/2 cup shredded unsweetened coconut

Fresh mint leaves for garnish (optional)

Instructions
 

Prep the Zucchini: Begin by thoroughly washing the zucchinis under running water. Use a box grater or a food processor to finely grate the zucchinis. Once grated, transfer the zucchini to a clean kitchen towel and twist the towel to squeeze out any excess moisture. This step is crucial to achieve a thick, creamy pudding and to prevent it from becoming watery.

    Combine Ingredients: In a medium saucepan, pour in the full-fat coconut milk. Add the maple syrup (or honey), cornstarch, pure vanilla extract, salt, and cinnamon (if desired). Whisk all the ingredients together vigorously until well combined, ensuring there are no lumps formed by the cornstarch.

      Heat the Mixture: Set the saucepan over medium heat. Continuously stir the mixture with a wooden spoon or whisk as it heats up. Keep stirring until the mixture reaches a thickened consistency, which should take about 5-7 minutes. Once thickened, remove the saucepan from heat.

        Incorporate Zucchini: Gently fold the grated zucchini and shredded coconut into the thickened pudding mixture. Stir until everything is evenly incorporated. Taste the mixture and feel free to adjust the sweetness according to your preference.

          Transfer to Cups: Using a spoon, carefully fill small dessert cups or ramekins with the pudding mixture, stopping about three-quarters of the way full to allow space for any potential expansion. Leave the cups to cool slightly at room temperature.

            Chill: Once the pudding has cooled down a bit, transfer the cups to the refrigerator. Allow them to chill for a minimum of 2 hours, or until the pudding is fully set and ready to enjoy.

              Garnish and Serve: When ready to serve, sprinkle each pudding cup with some additional shredded coconut for a delightful contrast in texture. Top with a fresh mint leaf to elevate the flavor and add a pop of color.

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

                  - Presentation Tips: Serve the pudding cups on a decorative platter for a beautiful display. You can also try layering the pudding with pieces of fresh fruit for an added burst of flavor and color!