SUGAR-FREE COFFEE PUDDING

 

In winter I love to prepare recipes like this SUGAR-FREE COFFEE PUDDING, the reason is very practical, it turns out that I turn on the oven much more frequently than in summer.

I usually turn it on to cook roasts, meats, fish, vegetables and I like to take advantage of the heat to make other types of recipes, a dessert, a dough, it’s about making the most of that energy.

The other day I had to turn it on to prepare a chicken with vegetables and I immediately thought about what to do to complement and take advantage of that extra electricity.

Well, I remembered my pumpkin and coconut pudding and my sugar-free cocoa pudding and I thought about making another version. I saw the coffee I had leftover from breakfast and boom! I decided to prepare this SUGAR-FREE COFFEE PUDDING.

 

The coffee pudding is so smooth because it is cooked in a bain-marie, this technique prevents it from drying out.

 

It is a spectacular bite, smooth, delicate, not too sweet, as I like these things, but with a creamy and juicy texture that hooks you from the first spoonful.

The secret, the ingredients and the way cook it, it is essential to cook it in a bain-marie for the result to be as good.

This cooking technique is used to make fish cakes, which are ultimately like a pudding, but in a savory version, and it is used because the heat reaches the food indirectly and that prevents it from drying out, on the contrary, it makes it soft and juicy.

 

 

This coffee pudding can be eaten as is, because as I said, it is very juicy, but you can also accompany it with melted dark chocolate, coconut cream or conventional whipped cream.

I don’t usually have it for dessert, because it seems too much to me, keep in mind that it has almond flour and grated coconut, two very filling foods that after eating can even be heavy.

 

If you wake up in a hurry, this sugar-free coffee pudding can be a good breakfast, you open the fridge and there it is, ready to eat.

 

I like to have it for breakfast, it gives you a lot of energy and satiates you for hours and it is a way to vary the breakfasts that usually tend to be monotonous.

It is also a way to have breakfast ready without stress, because you have this stored in the refrigerator, ready to eat at any time.

 

Why I like this recipe so much:

• Easy to make, it does not present any difficulty.
• Because of the bain-marie cooking that gives it a lot of softness.
• You prepare them in advance, they are better when they rest, and you have them ready when you want to eat them.
• It serves for breakfast, as a dessert or as a snack.
• It is filling, so a small amount will be enough, especially if you have it as a dessert.
• It can be made in a version: Dairy-free / Vegetarian (not vegan because it contains eggs) / Gluten-free. And in a conventional way, with dairy products.

 

 

If you liked this recipe, you might be interested in:

• Pumpkin and unsweetened coconut.
• Unsweetened cocoa pudding.