AMATIKA PUDDING WITH COCONUT, ALMOND, JASMINE, AND MATCHA

Whisk together the sugar, cornstarch, cocoa powder, and salt.



Warm the almond milk and coconut puree.



Whisk the dry ingredients into the liquids.



Bring to a boil and whisk until thickened, this should take a few minutes.



Whisk into melted chocolate.



Add vanilla extract and hand blend till smooth.



Strain into a shallow container and chill in an ice bath.



Before serving, whisk lightly by hand until smooth.

Chill puffed buckwheat groats, sliced almonds, and toasted coconut chips.



Whisk matcha powder into the melted chocolate.



Quickly combine the mixture with the chilled dry ingredients.



Should remain very small pieces, with no giant clusters or chunks.



*To make puffed buckwheat groats: cook the buckwheat in boiling water until very soft. Spread out and dry for 1-2 days. Fry in very hot oil for about 10 seconds. Drain and season with salt.

Cold steep water and Jasmine tea overnight.



Strain out the tea and rescale the water.



Whisk sugar and agar together.



Add to the infused water and coconut puree and bring to a boil.



Boil fully for 1 minute.



Whisk in the vanilla extract.



Let set completely.



Blend in Vitaprep to make a smooth (pudding consistency).



Charge with 3 creams (N2O) chargers in ISI canister.



**To make sure the dessert is vegan, check to make sure your coconut puree does not contain milk proteins.