Maple coffee pudding with carrot cake and coconut garnish
We love carrot cakes. One of our all time favourite is to enjoy it our Canadian Maple coffee. The cinnamon flavour in the cake and the maple flavour in our coffee is a true match in heaven. What can you do when there’s just one slice of the cake left and you wish for more? How about a spin off to create a whole new dessert?
Maple coffee + Cinnamon = A match in heaven!
If you love the combination of cinnamon and maple as much as we do, you must give this dessert recipe a try!
This dessert recipe takes a new twist to the pairing. The smoothness of the pudding and the texture of the crumbling cake add a level of complexity to the flavour profile. This quick and simple dessert is one that will impress your guests at your next party!
Ingredients
| Gelatin | 1 package (15 ml) |
| Water | 50 ml |
| Milk | 500 ml |
| Maple Syrup | 1 tsp |
| Milk + Honey Canadian Maple Coffee | 2 pouches |
| Carrot Cake | approximately 1 slice |
| Shredded Coconut | a couple of pinches for garnish |
| Mint leave | for garnish |
Instructions: Make the Maple Coffee Pudding
1. Dissolve the gelatin with water by following the instruction on the gelatin package.
2. Add 500ml of milk to the dissolved gelatin. [optional] Add an extra 20% – 30% of milk to the mixture if you prefer a softer texture pudding.
3. Add maple syrup and stir well to dissolve. [optional] Add more syrup if you would like a sweeter pudding.
4. Place the Milk + Honey Canadian Maple coffee pouches into the pudding mixture. [optional] Add an extra pouch for a stronger coffee taste.
5. On low heat, warm up the pudding mixture with the coffee pouches to about 75 degree. Gently stir the mixture in the process to avoid burning.
6. When the temperature is reached, remove the pudding mixture from the heat and turn off the stove. Leave coffee pouches in the pudding mixture for 10-20 mins to brew.
7. Remove the coffee pouches. Pour the pudding mixture to the serving containers to about 70% full. Leave room on the top of the container for carrot cake and garnish later.
8. Refrigerated the pudding mixture over night or until set.
1. Add Carrot Cake and Garnish
2. Remove the pudding from the fridge. Check to make sure that it’s set.
3. Prepare the carrot cake by removing the icing. [optional] You may leave some icing on the cake for a sweeter taste.
4. Crumble the carrot cake with a fork to about 1/4 to 1/2 inch cubes.
5. Sprinkle the crumbled cake on top of the chilled puddings.
6. Garnish with shredded coconut and mint leaf before serving.