This was such a winner! And a total experiment! (Don’t you love it when that happens?) Our starfruit tree just began fruiting – and when these puppies begin baring luscious fruit it’s time to whip out the recipes. Just like bananas, you can’t have enough ways to use them up and you want variety because letting the poor fruit drop to the ground feels like such a waste….especially when dessert is in order.
I took this to a friends’ house for supper the other night and after relishing in a meal made from their land, we got to share a treat from ours. It was the perfect ending to a really lovely hang out.
Here you go, for the pudding:
- 1/4 cup organic corn starch
- 2/3 cup organic evaporated cane juice/sugar or Rapadura – I used a combination of org sugar and stevia which I would recommend if you like to keep the sugar content reasonable
- pinch of salt
- 2.5 cups of fresh starfruit juice
- 1/2 cup almond milk (or soy or regular milk)
- 2 Tbsp grass fed butter
- 1 teaspoon vanilla
Mix your corn starch and sugar/sugars and salt together in a sauce pan and slowly add your starfruit juice and almond milk. Turn heat on to medium high and continue whisking until it comes to a boil. Keep whisking and stirring. Allow to boil while you stir for 1 minute (only!). Remove from heat and add your butter and vanilla and set in a bowl to chill until ready to eat.
For the iholena topping:
- 3-4 ripe iholena’s, or any banana variety
- 1 Tbsp butter
- 2 Tbsp coconut sugar
Heat a small sauce pan and add your butter along with bananas. Watch the color shift and then add your coconut sugar. Once your bananas and sugar and syrupy and thick, remove from heat. Wait to add to your pudding until both have chilled out a bit. Enjoy!!!