Pudding:

• 5 oz Three Trees Black Sesame Nut & Seed milk

• 2 oz full fat coconut milk

• 1.5 Tbsp cornstarch, loosened with 2 Tbsp warm water

• 6 cardamom pods

• ½ tsp - 1 Tbsp maple syrup

• 1 dash vanilla extract

Toasted Coconut Topping

• ½ tsp coconut oil, or other neutral oil

• ½ cup coconut flakes

• Black sesame seeds

Topping ideas:

• Fresh berries

• Homemade Mochi

• Granola!

Measure out Three Trees Black Sesame Milk and full fat coconut milk in a measuring cup and set aside.

In a mortar and pestle, or on your cutting board, gently smash 6 cardamom pods to expose the seeds.

Place a small saucepan over medium heat. Add cardamom pods and gently toast, swirling around, about a minute until fragrant.

Pour in mixture of sesame and coconut milk. Mix to combine, and then let warm until bubbles start to form around the edges of the pan. Then remove from heat and let sit anywhere from 10-30 minutes, depending how much cardamom flavor you prefer.

In a small bowl, combine cornstarch with water and whisk until you form a creamy liquid. Set aside.

Strain the milk through a fine mesh strainer into a bowl to remove cardamom and loose seeds.

Rinse the saucepan and dry of any excess water. Add the strained milk back to the saucepan and bring the temperature back up over medium heat.

Add maple syrup to taste and mix, gently scraping the bottom of the pan to make sure it’s fully incorporated.

Once your milk has reached a simmer, slowly while whisking, add your cornstarch liquid. If it separated, give it a whisk before adding. Your milk must be sufficiently hot for the cornstarch to activate. When added, you should immediately see your milk turn into a pudding like texture. Remove from the heat as you continue to whisk.

Off the heat, add a dash of vanilla extract, mix and set aside to cool.

In the meantime, we can quickly prep our coconut topping. In a small pan (cast iron works great if you have it), heat ½

teaspoon coconut oil, or neutral oil.

Once warm, add coconut flakes, mixing constantly to ensure they don’t burn.

When the flakes have begun to turn a golden brown color, add a pinch of black sesame seeds.

When most of the flakes have turned a dark golden color, remove from the heat and put into a small bowl.

For a delicate sweetness, add a pinch or two of sugar while warm, and toss to coat the coconut flakes evenly.

Mix pudding once before plating, to ensure a smooth texture. Top with warm toasted coconut, and any of your other favorite toppings, like seasonal fruit!