Tigernut-Biscuit Pudding
A treat with a difference! Experience the crunch of the biscuits paired with the lightness of a coconut and tigernut combo.
Servings: 3
Equipment
- 3 dessert glasses or short glass tumblers
Ingredients
- 300 grams tigernuts
- 100 grams biscuits milk shortcake
- 400 ml coconut milk
- 2 tsp cornstarch
- 2 drops almond flavouring essence optional
- 1 tsp vanilla essence
- 40 grams butter
- 2 tbsp sugar
- salt
Instructions
- Crush biscuits by putting them in a ziplock bag or a clear plastic bag and breaking them into smaller bits with a rolling pin.
- Melt butter, mix with biscuits and pour into a baking pan or small cake tin.
- Bake (180 °C) for about 10 minutes and then leave to cool.
- Wash tigernuts several times properly with soap and water until clean. Make sure to rinse well.
- Blend tigernuts with coconut milk until thoroughly mixed but not overly fine or smooth.
- Pass the mixture through a sieve, adding just a bit of water to help with the process.
- Pour sieved product into a pan and add almond extract, vanilla essence, sugar and a pinch of salt.
- Take 2 tablespoons of the tigernut and coconut milk mixture and dissolve the cornstarch in it and then pour back into the pan.
- Over medium heat, stir the mixture for 5 minutes and leave to cool.
- Crush cooled biscuits with the back of a tablespoon.
- Distribute evenly into glasses and press down to get a compact surface.
- Pour tigernut mixture on top of the biscuit base and cover with cling film.
- Refrigerate overnight and serve cold.