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In the world of desserts, innovation often leads to delightful surprises, and the Zucchini Coconut Pudding Cups are no exception. This unique dessert marries the unexpected yet nutritious benefits of zucchini with the creamy, tropical flavor of coconut. It presents a wonderful opportunity for those seeking a guilt-free indulgence that doesn’t compromise on taste. Whether you're a health-conscious eater or someone simply looking for a satisfying sweet treat, these pudding cups offer a perfect blend of flavors and textures that are sure to please.

Zucchini Coconut Pudding Cups

Discover the delightful fusion of flavors with Zucchini Coconut Pudding Cups, an innovative dessert that combines the nutritious benefits of zucchini with the creamy richness of coconut. Ideal for health-conscious eaters, these pudding cups are versatile enough to enjoy as a light dessert or breakfast. Easy to make and deliciously satisfying, this recipe allows for creativity with toppings and flavor variations, making it a refreshing treat suitable for any occasion. Perfect for those looking to indulge guilt-free!
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Ingredients
  

2 medium zucchinis, grated

1 cup coconut milk (canned for creaminess)

1/4 cup maple syrup or honey (adjust to taste)

1/4 cup unsweetened shredded coconut

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 tablespoon cornstarch

1/8 teaspoon sea salt

Fresh fruit (like mango, berries, or banana) for topping

Chopped nuts or seeds for garnish (optional)

Instructions
 

Prepare the Zucchini: Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze to remove excess moisture. This step helps to prevent the pudding from becoming too watery.

    Start the Base: In a medium saucepan over low heat, combine the coconut milk, maple syrup (or honey), grated zucchini, vanilla extract, ground cinnamon, and sea salt. Stir until well mixed.

      Thicken the Mixture: In a small bowl, dissolve the cornstarch in a tablespoon of cold water to create a slurry. Slowly add this slurry to the saucepan while stirring continuously. Keep cooking and stirring until the mixture begins to thicken, about 5-7 minutes.

        Add Shredded Coconut: Once thickened, stir in the shredded coconut and remove from heat. Allow the pudding to cool slightly before transferring it to individual cups or bowls.

          Chill: Cover the pudding cups with plastic wrap or lids and refrigerate for at least 2 hours or until fully chilled and set.

            Serve: Before serving, top each pudding cup with fresh fruit and sprinkle with chopped nuts or seeds, if using. Enjoy the refreshing and creamy coconut-zucchini delight!

              Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 4