Reishi Pudding Cups
- 14 oz 14 oz 14 oz Coconut Milk
- 2 2 2 Egg Yolk
- 1 Tbsp 1 Tbsp 1 Tbsp Unflavored Gelatin, Beef, Great Lakes brand, You can add an additional tablespoon of gelatin, and these will set up more like gummies (I normally make them this way)
- 1/2 tsp 1/2 tsp 1/2 tsp Pure Vanilla Extract, or a pinch of vanilla beans if you have it
- 1 Tbsp 1 Tbsp 1 Tbsp Cocoa Powder, Organic
- 3 gram 3 gram 3 gram Reishi Mushroom Elixir Powder, 1 packet
- 2 Tbsp 2 Tbsp 2 Tbsp Maple Syrup, Pure
- Liquid Stevia Extract, a few drops, to sweeten even more. I find that if you use too much, the bitterness of this extract will not work well, so I balance it with Maple Syrup.
- Empty the entire can of coconut milk into a medium sauce pan over medium heat. Add the 2 egg yolks and whisk. Make sure you incorporate the egg yolks before the coconut milk gets too hot, or you'll end up with scrambled eggs.
- Add the remaining ingredients and whisk to incorporate. Stir with a spoon to eliminate bubbles, then pour into small bowls, mason jars, or ramekins.
- I dusted a little bit of remaining Reishi powder from the packet onto the top of each pudding cup. (optional step)
- Set the pudding in the refrigerator for about 2-3 hours, until cool and set. Will keep refrigerated for one week.
For some fun variations on this recipe, you could add 1/2 tsp of our Pumpkin Pie Spice in place of the Reishi powder for Chocolate Pumpkin Spice cups. You could also try 1/2 tsp of our Gingersnap Spice for Chocolate Gingersnap Pudding.
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