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To create the perfect Creamy Zucchini Coconut Pudding Cups, the cooking process is crucial. Begin by transferring the blended mixture of zucchini and coconut milk into a medium saucepan. Set the heat to medium-low, allowing the mixture to slowly come to a simmer. This gradual heating is essential as it helps to meld the flavors together beautifully while preventing the mixture from scorching.

Zucchini Coconut Pudding Cups

Explore the world of healthy desserts with the Creamy Zucchini Coconut Pudding Cups! This innovative recipe transforms zucchini into a delightful treat, blending it with rich coconut milk, natural sweeteners, and nutritious chia seeds. Not only is this pudding low in calories, but it also offers a fantastic texture and flavor profile that satisfies your sweet tooth without the guilt. Perfect for a quick and easy indulgence, this recipe showcases how deliciously nutritious desserts can be. Enjoy the light, creamy goodness topped with fresh mint or dark chocolate for an added touch!
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Ingredients
  

1 medium zucchini (about 8 ounces), grated

1 cup full-fat coconut milk

1/4 cup honey or maple syrup (adjust to taste)

1/4 cup unsweetened shredded coconut

1 teaspoon vanilla extract

1 tablespoon chia seeds

1 teaspoon cornstarch (optional for thickening)

Pinch of salt

Fresh mint leaves (for garnish)

Dark chocolate shavings or cocoa nibs (for topping, optional)

Instructions
 

Prepare the Zucchini: Start by washing the zucchini thoroughly. Grate it using a box grater or food processor. Squeeze out any excess moisture using a clean kitchen towel. You'll want the zucchini to be damp, but not dripping wet.

    Combine Ingredients: In a medium saucepan over low heat, whisk together the grated zucchini, coconut milk, honey (or maple syrup), shredded coconut, vanilla extract, chia seeds, cornstarch (if using), and a pinch of salt. Ensure everything is well combined.

      Cook the Mixture: Slowly bring the mixture to a simmer, stirring frequently. Once it starts to bubble gently, reduce the heat and cook for about 5-7 minutes, allowing the chia seeds to absorb some liquid and thicken the pudding. Stir continuously to prevent sticking.

        Cool Down: Remove the saucepan from heat and let the mixture cool slightly. If the pudding seems too thick, you can whisk in a little more coconut milk to reach your desired consistency.

          Chill: Pour the pudding into individual serving cups or bowls. Cover with plastic wrap or lids and place in the refrigerator for at least 2 hours, or until the pudding is chilled and set.

            Serve: Once chilled, remove from the refrigerator. Garnish each cup with fresh mint leaves and sprinkle with dark chocolate shavings or cocoa nibs if desired. Enjoy your refreshing Zucchini Coconut Pudding Cups!

              Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: 4 cups