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In the realm of innovative desserts, Zucchini Coconut Pudding Cups stand out as a delightful fusion of nutrition and indulgence. This creative dessert pairs the subtle earthiness of zucchini with the rich creaminess of coconut milk, resulting in a treat that is both satisfying and guilt-free. The trend of incorporating vegetables into sweet dishes has gained momentum in recent years, as health-conscious eaters seek ways to enjoy their favorite flavors while boosting their nutritional intake. Zucchini, often overlooked in the dessert department, adds moisture and a hint of sweetness, making it an ideal candidate for this unique pudding.

Zucchini Coconut Pudding Cups

Discover a delicious and nutritious dessert with Zucchini Coconut Pudding Cups! This innovative treat combines the mild sweetness of zucchini with the rich creaminess of coconut milk, making it an indulgent yet guilt-free option. Ideal for various dietary needs, this recipe is gluten-free, dairy-free, and vegan. Perfect as a dessert, snack, or even breakfast, these pudding cups will surprise your taste buds while adding a healthy twist to your sweets. Enjoy making and customizing this unique dish!
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Ingredients
  

2 medium zucchinis, finely grated

1 cup coconut milk (full-fat for creaminess)

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

1/4 cup cornstarch

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon ground cinnamon (optional)

1/2 cup shredded unsweetened coconut

Fresh mint leaves for garnish (optional)

Instructions
 

Prep the Zucchini: Start by washing the zucchinis and grating them using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture. This step is crucial to avoid a watery pudding.

    Combine Ingredients: In a medium saucepan, whisk together the coconut milk, maple syrup (or honey), cornstarch, vanilla extract, salt, and cinnamon (if using). Stir well to ensure there are no lumps from the cornstarch.

      Heat the Mixture: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it begins to thicken—around 5-7 minutes. Once thickened, remove from heat.

        Incorporate Zucchini: Fold the grated zucchini and shredded coconut into the thickened mixture. Mix until evenly combined. Taste the mixture and adjust sweetness if needed.

          Transfer to Cups: Spoon the pudding mixture into small dessert cups or ramekins, filling them about three-quarters full. Allow the pudding to cool for a bit at room temperature.

            Chill: Once slightly cooled, place the cups in the refrigerator and chill for at least 2 hours or until fully set.

              Garnish and Serve: Before serving, garnish each cup with a sprinkle of shredded coconut and a fresh mint leaf for an extra touch of flavor and presentation.

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