Yogi Positive Energy Pudding | Yogi Tea
Satisfy your sweet tooth with this bright and delightful recipe for Yogi Positive Energy Pudding!
Bursting with tropical fruit flavor, this recipe for Yogi Positive Energy Pudding features one of our favorite Energy tea blends – Yogi Sweet Tangerine Positive Energy tea.
This Yogi tea is purposefully blended with Assam Black Tea and Yerba Mate to help provide energy. When coupled with the cool, creamy Coconut Cream used in this recipe, it makes for the perfect energizing breakfast, snack, or dessert, especially in warmer weather!
The citrusy flavor of this Yogi tea also lends a delicious, lightly tropical taste to this vegan and gluten-free pudding, making it super adaptable to whatever toppings your heart desires. Here, we mixed in strawberry jam and granola, and topped things off with a slice of juicy pineapple (because who doesn’t need to feel like they’re on a mini-vacation right now?).
But, we encourage you to get creative and experiment with your favorite toppings. Want extra crunch? Try blending in slivered almonds or pumpkin seeds. Looking for even fruitier flavor? Try blending in chopped berries. Prefer spice? Try using a tea with a spicier flavor profile, like our Vanilla Spice Perfect Energy tea.
Positive Energy Coconut Cream Pudding Recipe
- Total Time: 277
Description
Enjoy this light, tasty recipe for Yogi Positive Energy Pudding; bursting with flavor and infused with Yogi Sweet Tangerine Positive Energy tea.
Ingredients
Scale
- 1 13.5-ounce can Coconut Cream
- 1 cup Raw Cashews, soaked for 1 hour
- 3 Yogi Sweet Tangerine Positive Energy tea bags
- 1/4 cup Maple Syrup
- 1/4 cup Arrowroot Powder
- 1 tbsp Vanilla Extract
- Optional: Pineapple Slices, your favorite Fruit Jam; Granola, etc.
Instructions
- In a large pot, bring the coconut cream to a boil.
- Once boiling, reduce heat, and steep the Yogi Sweet Tangerine Positive Energy tea bags in the coconut cream for 7 minutes.
- Once steeped, remove the tea bags, and bring the heat back up to high. Add in the Arrowroot Powder, and stir until completely dissolved. Continue to stir for about 5 minutes; the Coconut Cream will begin to thicken.
- Remove Coconut Cream from heat and set aside to cool.
- In a large food processor, pulse the Cashews until they reach a smooth consistency.
- Once the Coconut Cream is no longer hot (warm is fine), add it to the food processer with the blended Cashews.
- Add Maple Syrup and Vanilla Extract to Cashew-Coconut Cream mixture. Puree until everything is well-combined.
- Divide the mixture into 4-5 cups; cover, and place the cups in the fridge to chill for 3-4 hours.
- When ready to serve, top with desired toppings, and enjoy! The pudding will last about 2 weeks in the fridge in an airtight container.
- Prep Time: 15
- Cook Time: 262
Keywords: coconut cream pudding
