SAPOTE CHOCOLATE PUDDING

Black Sapote or the "chocolate pudding fruit" is native to Mexico and Central America, but it can also be found in other countries like the Philippines. 🇵🇭 When ripe, its green skin softens and darkens and reveals a custard-like flesh inside. 💚 This vitamin-rich fruit can be eaten fresh, mixed into smoothies, and is also used for baked goods, making it a diverse ingredient for tropical desserts. 🌴 Have you tried this before? Stay tuned for more seasonal fruit recipes! SAPOTE PUDDING Ingredients: 1 ripe sapote fruit (black or mamey sapote), cut in half and seed removed. 1/4 cup cocoa powder (unsweetened) 1/4 cup maple syrup or honey (adjust to taste) 1/4 cup coconut milk (or any milk of your choice) 1 tsp vanilla extract pinch of salt chopped nuts, shredded coconut, or fresh fruit (for toppings, optional) Procedure: 1. In a blender, add cocoa powder, maple syrup (or honey), milk, vanilla extract, and a pinch of salt into the blender with the sapote. Blend until smooth and creamy. 2. Taste the pudding, and adjust the sweetness or cocoa powder to your liking. If too thick, add more milk to reach your desired consistency. 3. Transfer the pudding into serving dishes and refrigerate for at least 2 hours (or overnight for best results) to allow it to firm up and cool. 4. Top with your favorite toppings like chopped nuts, shredded coconut, or fresh fruit.