Servings: 4 serving
—
Saffron's subtle hue
Ancient Indian spice of lore
Breakfast of the gods. Berries, sweet and tart
Fragrant gifts of nature's store
Colorful and alive. Coconut's creamy grace
A nourishing and grounding hug
Cradles us in love. Maple syrup's gentle kiss
A hint of sweetness to bring joy
A blessing for the day. A mindful breakfast treat
Gently simmered and thoughtfully made
A pleasure to the soul.
Ancient Indian spice of lore
Breakfast of the gods. Berries, sweet and tart
Fragrant gifts of nature's store
Colorful and alive. Coconut's creamy grace
A nourishing and grounding hug
Cradles us in love. Maple syrup's gentle kiss
A hint of sweetness to bring joy
A blessing for the day. A mindful breakfast treat
Gently simmered and thoughtfully made
A pleasure to the soul.
Ingredients
- Fresh saffron strands
- Coconut milk
- Maple syrup
- Fresh seasonal berries (blueberries, raspberries, and/or blackberries)
- Sprinkle of fresh berries for garnish
- Pinch of saffron strands for garnish
Instructions
- While the saffron is soaking, warm the coconut milk in a saucepan over medium-low heat
- Add the soaked saffron strands and the maple syrup to the saucepan, stirring until combined
- Add the fresh berries to the pan, stirring gently until combined
- Transfer the mixture into a bowl, and allow to cool for 5-10 minutes.
- Garnish the pudding with a sprinkle of fresh berries and a pinch of saffron strands.
- Serve and enjoy!
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06/10/2024 10:45 am GMT
