My friend Ricki Heller posted this amazing recipe for butterscotch pudding, which includes a bit of lucuma powder.
Lucama Butterscotch Pudding
Prep time:
Makes about 2 cups
Since I have some amazing fresh lucuma here in Peru (it’s native here, and I’ve never seen it anywhere else), I decided to experiment with her recipe.
I had to really simplify things to make it here, because I don’t want to search out too many ingredients and I don’t have a blender – but it was still so delicious!
I’ll post my simplified Peru variation below, but be sure to check out Ricki’s recipe for the details on how to make this pudding if you don’t have the weird ingredients I used 😉
I also didn’t have a blender, so it wasn’t as smooth as a true pudding, but I really enjoyed the flavor and the texture. So I’m looking forward to making it properly when I get home!
Phil thought it would make a great pie filling.
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Ingredients
- 1 cup fresh lucuma
- 1 cup banana
- 3/4 cup non-dairy milk (I used fava bean flour boiled briefly in water)
- 1 tsp cinnamon (I boiled a cinnamon stick in with the fava milk)
- 1 Tbsp algarrobina*
- pinch sea salt
*Algarrobina is a sweet syrup that comes from the black carob tree, which I’d never heard of before coming to Peru. You could use any other sweetener – maple syrup would go really nicely with the flavor of lucuma, which is kind of maple-y.
Directions
- Puree everything as smoothly as you can, or do your best mashing as I did…
Do you make any fun fruit-based puddings? Let me know your favorites below.
