Pomegranate seeds are a rich source of a type of polyphenol known as ellagitannin, which studies show increase the specific gut bacteria Akkermansia muciniphila. Akker who? If you haven’t heard about these little guys that live in your gut (if you are lucky - we don’t all host them) its a species that is associated with lower rates of obesity, improved glucose metabolism and lower inflammation in the body. There is no better time of year to incorporate these gems into your diet than now, when they are in season and add such a festive finish to the table. Try them on this rich and decadent dairy free pudding- delicious is an understatement.
| Prep Time | 10 minutes |
| Servings |
people
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Ingredients
- 1 can full fat coconut milk chilled overnight
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 2-2 tbsp maple syrup
- 1/2 cup pomegranate seeds
Ingredients
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Instructions
- Open chilled coconut milk can & scoop out thick cream into a large mixing bowl.
- Whip coconut cream on high speed with an electric hand mixer until soft peaks form.
- Add cocoa powder, vanilla extract and maple syrup and continue whipping until ingredients are well combined.
- Top with 1 Tbsp pomegranate seeds. Serve immediately or store in the fridge in a sealed container to be used within 2-3 days.
