生食 // 椰仁布丁

只使用椰仁、珊瑚草,就能作出作出100%天然的全食(whole food)"布丁"。


作法

用一整棵剝皮椰子的椰仁,加上一把泡過水的珊瑚草,進調理機,加水適量,打得起來就好,最後再放入鳳梨酥的方模,冰大約三個小時左右成型,再淋上糖漿,這樣就完成囉!

質地

椰仁布丁的質地界於慕思與豆花之間,利用椰子本身就有凝固的特質,單打椰仁的話質地會偏黏,珊瑚草一方面讓質地更為清爽,另一方面,即使未經加熱,它也會因為失去水份而變硬,所以如果冰太久的話,成型的狀況會更好,而相對的,表面會產生膜的感覺。

糖漿

這次使用的糖漿是羅傑農場的黑糖蜜。

羅傑農場採秀明農法耕作,其黑糖蜜是以甘蔗汁熬煮而成,只有每年的年初才訂得到。雖名為黑糖蜜,但是有很濃的蔗香,可以說是「濃縮甘蔗汁」了。這種明洌的甜味搭配椰仁布訂,真是絕配!

留言

  1. Thank you very much for so many raw info and recipes.
    Just wondering if you have any suggeation for replacing the coconut meat for this recipe since i am really not fond of coconut.
    Thank you vey much!
    May God Bless you!

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    回覆
    1. I tried to make coconut pudding with coconut powder.
      (Coconut power 5 table spoons, water 1 cup, soaked Irish moss 50g). However its flavor and texture are not as good as previous one. Besides, it's not raw.

      芭蕉, relatives of banana, is another ideal fruit for raw pudding.
      It will become set after be blended with water, but I don't know if you can find 芭蕉 in your country.
      http://en.wikipedia.org/wiki/Musa_basjoo

      These websites collect plenty of raw food recipes. Maybe you can find your answer there.
      http://nouveauraw.com/raw-recipies/pudding-mousse/
      http://www.rawfoodrecipes.com/recipes/

      刪除
  2. Yesterday I tried to make coconut pudding with coconut powder.
    (Coconut power 5 table spoons, water 1 cup, soaked Irish moss 50g). However its flavor and texture are not as good as previous one. Besides, it's not raw.

    芭蕉, relatives of banana, is another ideal fruit for raw pudding.
    It will become set after be blended with water, but I don't know if you can find 芭蕉 in your country.
    http://en.wikipedia.org/wiki/Musa_basjoo

    These websites collect plenty of raw food recipes. Maybe you can find your answer there.
    http://nouveauraw.com/raw-recipies/pudding-mousse/
    http://www.rawfoodrecipes.com/recipes/

    回覆刪除

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