THE INDEX

A tiny atlas of recipes, musings and more. Here you’ll find a collection of my travel adventures, recipes from my table + beyond. My adventures in life. My story.

WHAT WAS ONCE THE MACADAMES LIVES HERE NOW! Glad you could stop by!

Search

CATEGORIES

Other bits & bobs

Travel

Drinks

Savoury

Sweet

THE BLOG

welcome to

Shoot diary

blog

Contact

CLIENTS

portfolio

ABOUT

HOME

THE INDEX

Resources

workshops

Work with me

Shop

Cardamom Pudding {Vegan, RSF}

Filed in: sweet

This vegan cardamom pudding is the perfect dinner party delight or afternoon treat. Made with only 6 ingredients, it’s as simple as it is delicious. Made with creamy coconut milk and spiced with ground cardamom and cinnamon. It’s completely vegan and refined sugar free, making it a healthy treat for all dietary requirements. 

Vegan Cardamom Pudding | Anisa Sabet | The Macadames-7

As the weather is still warm, I want to sneak in as many cool(er) treats before I am deep in crumble, pie and warm pudding territory. This is a dreamy little treat, perfect for the season of falling leaves. The recipe and styling were inspired by the gorgeous healthy food blogger Vanelja. Her blog is a whimsical wonderland of alternative treat recipes and stunning photography.

Now for the recipe. I absolutely love coconut milk. It’s not only the golden ingredient in making healthy ice cream, it’s also a perfect base for vegan and refined sugar free pannacottas. I’ve made a vegan passionfruit pannacotta before and wanted to make another one using my favourite spices.

Cardamom is a spice that I grew up with. It’s in almost all Persian sweets and the mere scent of it is so nostalgic for me. It gives recipes a really oriental flavour and goes really well in desserts especially.

The best thing about this recipe, is the simplicity, using only 6 pantry-staple ingredients and less than 15 minutes prep time – it’s easy to whip up for afternoon snacks or to impress dinner guests. You can up or down the spice measurements to taste but you want the pudding to have a nice spicy kick.

If you’re not vegan, feel free to substitute the agar agar with grass-fed gelatin.

Vegan Cardamom Pudding | Anisa Sabet | The Macadames-2

Vegan Cardamom Pudding | Anisa Sabet | The Macadames-3

Vegan Cardamom Pudding | Anisa Sabet | The Macadames-12

Vegan Cardamom Pudding | Anisa Sabet | The Macadames-11

Vegan Cardamom Pudding | Anisa Sabet | The Macadames-5

Vegan Cardamom Pudding | Anisa Sabet | The Macadames-7-4

Vegan Cardamom Pudding | Anisa Sabet | The Macadames-8

Vegan Cardamom Pudding | Anisa Sabet | The Macadames-10

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

What you need:

  • Saucepan
  • Small mixing bowl
  • 2 x tea cups or pudding cups

Ingredients (makes 2):

  • 1 400mL can coconut milk
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon cinnamon
  • 3/4 teaspoon agar agar powder + 2 tablespoons cold water
  • 1/2 teaspoon vanilla extract or vanilla bean paste
  • 2 tablespoons honey
  • Optional: cinnamon sticks

Method:

1. Mix the coconut milk, cardamom + cinnamon in the saucepan.

2. Meanwhile, dissolve the agar agar with water and when combined, add to the saucepan.

3. Cook on a low heat and bring to a boil. Simmer until the agar agar is well dissolved. When the mixture starts to thicken, take off the heat and stir through the honey + vanilla extract. 

4. Allow the mixture to cool slightly then pour into your serving cups. I like to slip in a little cinnamon stick for presentation and added taste.

5. Pop into the fridge to set for at least 2 hours.

Storage: in the fridge, covered, for up to 3 days.

Bon appétit!

Certified Yummly Recipes on Yummly.com

 

Like this recipe? Yum it on Yummly.

 

 

For another “Naked Treat” try my healthy chocolate zucchini muffins.

healthy Chocolate Zucchini Muffins | Anisa Sabet | The Macadames-21

Or my chocolate coyo chia pudding.

Chocolate Coyo Chia Pudding | Anisa Sabet | The Macadames-3

Or my double chocolate chip cookies.

Double Chocolate Chip Cookie | Anisa Sabet | The Macadames-25

Anisa – The Macadames. xx

comments +

  1. Kirsten | humbledish

    May 24th, 2016 at 6:42 am

    This looks lovely and scrumptious- I’ll be revisiting this recipe later 🙂 Do you think that corn starch would be a suitable thickener instead of gelatin/agar agar?

  2. Anisa

    May 24th, 2016 at 8:18 am

    Thank you for stopping by. I think it would definitely make it thicker but not that jelly-like thickness you get from agar agar/geltin. It would still taste scrumptious though! Let me know how you go 🙂 xx

  3. A.

    October 30th, 2017 at 7:23 am

    Mine turned out to be a disaster although I followed the recipe. I don’t really know what did I do wrong, but mine totally separated.
    So I had cold coconut fat on the top, liquid coconut milk in the middle and a clear jelly on the bottom.

    Any suggestions what should I do different next time? Thanks!

  4. Anisa

    November 1st, 2017 at 4:56 pm

    Hey there, I am so sorry to hear yours didn’t work out. Maybe the coconut milk was out of date? Did you use agar agar?

  5. A.

    November 3rd, 2017 at 7:43 am

    Thanks for the reply!
    I tried it again and it was definitely the agar-agar, I used it the wrong way.
    This time I used more of it and I cooked it first with some water, then added the cold coconut mixture, whisked it for 1-2 minutes and put it in the fridge. No separation and it was delicious : )

Leave a Reply

Your email address will not be published. Required fields are marked *

shoot diary: the truffle farm

read next:

+

-

+

-

READ MORE

on instagram

@anisa.sabet

Follow along for more of my life through the lens, and of course, all the food porn. #anisasabetphotography xx