Dessert

Traditional Indian Coconut Colostrum Pudding

 

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Traditional Indian Coconut Colostrum Pudding (Soyi Posu)

Colostrum milk comes from the first 5 milkings of a cow after she has had a calf. It is very rich in nutrients and is a Super Food for the immune system. It has a long history of use in all traditional cultures.

I found this recipe on an Indian website and adapted it a bit. (http://cuisineindia.wordpress.com/2008/12/12/posu-colostrum-milk-sweet-dish/)

 

3 cups (750ml) Colostrum Milk (You can add an extra cup of regular raw full cream milk if the colostrum is from the very first milking, because it cooks to an extra stiff consistency)

1 ½ cup (375ml) Desiccated Coconut (unsweetened)

½ – ¾ cup (125 – 180ml) Rapadura (Organic Raw Sugar)

15 Cardamom seeds, powdered in a coffee mill

½ cup (125ml) almonds, grated or chopped

 

Place the Colostrum Milk, coconut and Rapadura in a medium saucepan.

Cook on a medium heat until it becomes very thick.

Add the cardamom powder and nuts.

Can be served warm or cold.

 

I was really surprised at how tasty it is. I have to admit that I was a bit skeptical at first…

 

Makes 8 servings.

No Flour Black Bean Brownies

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No Flour Black Bean Brownies
(Adapted from The Daily Bean by Suzanne Caciola White, p33, Big, Bad Black Bean Brownies)

1 ½ cup (350ml) cooked organic black beans – properly prepared by soaking for 24 hours before cooking.
¼ (60ml) cup raw thick cream
¾ cup (180ml) raw honey
½ (120ml) cup high quality melted butter
½ cup (120ml) organic raw cocoa powder
1 tsp (5ml) organic vanilla
½ tsp (2.5ml) natural pink salt
1 Tbsp (15ml) instant coffee powder (optional)
4 pasture-raised eggs
¾ cup (180ml) chopped crispy pecan nuts (optional)

Preheat oven to 180°C (350°F).
Blend the black beans and cream in a blender until smooth.
Beat together the honey, butter, cocoa, vanilla, salt and coffee powder.
Add eggs, one at a time, beating between additions.
Beat in the bean puree.
Fold in the nuts.
Pour batter into a greased pan 20x20cm.

Bake for 30 minutes, or until toothpick placed in center comes out clean.
Cool and cut into squares.

Optional: I made a glaze with 100g 70% Lindt Dark Chocolate and 2 Tbsp (30ml) organic coconut oil melted together in double boiler, and then poured over the cooled brownie. I put it in the freezer for 1 hour to set, and then cut it into 18 squares. It was divine!

Coconut Cream Truffles

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Coconut Cream Truffles

 

1 can of good quality, preservative-free Coconut Cream (400ml)

3 Tbsp (45ml) raw honey

1 Tbsp (15ml) good quality butter

1 – 1 ½ cup (250-350ml) organic fine desiccated coconut (unsweetened)

½ tsp (2.5ml) vanilla

Extra coconut for rolling

 

Mix coconut cream and honey in a saucepan.

Bring to a boil and then simmer the mixture for about 2 hours, until the mixture is thick and a light caramel color.

Add the butter, coconut and vanilla.

Cook and stir constantly for about 5 minutes until mixture is very thick.

Remove from the stove and let it cool.

 

Place in fridge for about 2 hours.

Measure about 10ml of mixture and roll into balls. A melon baller works well to measure with.

Roll each ball in coconut.

Store in the fridge or freezer.

 

Makes 25-30 truffles.