Makes 4-6 cups
Prep time: 10 mins
Cook time: 10 mins plus 1 hour chill time
3 cups ivory Teff grain
1 cup coconut cream
2 cups coconut water
1 cup coconut sugar
1 lime leaf
1 mango, 2 cm dice
toasted cashew nuts
4 tbs coconut yoghurt
finely sliced lime leaf to garnish
1. In a medium sized pot, add in your Teff Grain, coconut cream, coconut water, lime leaf and bring to the boil.
2. Lower heat and simmer half covered fro 10 minutes, stirring consantlu to avoid sticking.
3. Once cooked, remove from heat and chill for an hour to overnight.
4. Spoon Pudding into 4 chilled glasses, top with mango, cashew nuts, coconut yoghurt and garnish with lime leaf.