Cherry Blossom Mochi Pudding

Find a delectable and indulgent Japanese-inspired dessert that fits the Paleo diet with this Cherry Blossom Mochi Pudding recipe.

Time: Prep: 15 minutes Cook: 10 minutes Total: 2 hours 25 minutes

Servings: 2

Difficulty: Intermediate

Cuisine: Japanese, Paleo

Allergens

Eggs, Tree Nuts

30ml Coconut milk 25g Almond flour 1 Egg yolk 25g Granulated erythritol 2g Vanilla extract 15g Unsweetened cocoa powder 6g Tapioca starch 40g Fresh cherries, pitted and halved 3g Cherry blossom petals 80g White chocolate, finely chopped

In a saucepan over medium heat, combine coconut milk, almond flour, egg yolk, erythritol, and vanilla extract. Stir constantly until the mixture thickens.
Remove from heat and whisk in cocoa powder and tapioca starch.
Fold in half of the cherries and cherry blossom petals.
Pour the mixture into two ramekins, smoothing the top.
Chill in the refrigerator for 2 hours or until set.
Melt white chocolate using a double boiler method.
Drizzle melted white chocolate over chilled mochi puddings.
Top with remaining cherries and cherry blossom petals.

This dessert highlights the beauty of simplicity, allowing the delicate flavors to shine.

Adjust sweetness to taste by adding more erythritol if needed.