I’ve been promising you guys another Durian recipe for a while, and I’m a man who sticks to his word. Durian doesn’t really require any additional ingredients to be delicious, but diversifying the flavor and intensity levels of it is a nice way to mix up one’s Durian consumption. I was eating Durian so frequently when it was in season that I became concerned that I might overdo it, and potentially ruin the King of Fruits for me. This happened to me with Soursop, so now I can only have it on occasion. It would break my heart if the same tragedy occurred with my new Favorite Food on the Planet!
For that reason, I began experimenting with Durian in recipes. It works fantastically as a Raw Ice Cream base, due to its creaminess. My Durian Passionfruit Pie is officially my favorite dessert in the whole world. I put Frozen Durian in Raw Chocolate to make Truffles, which are to die for. And it also makes a delicious pudding base. Without further ado, here is the recipe to my Raw Chocolate Durian Hazelnut Pudding.
Raw Chocolate Durian Hazelnut Pudding Recipe
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1 ½ cups Creamy Hazelnut Milk – using soaked Hazelnuts and a 3:2 water to nut ratio
½ cup Irish Moss Paste – using soaked Irish Moss and a 1:2 water to moss ratio
2 cups Durian (deseeded of course)
1 cup White Mango Flesh
¼ cup Cacao Powder
1 tsp Cinnamon
3 drops Hazelnut Essence
½ tsp Salt
1 tbsp Lecithin (sunflower or soy – as long as it’s non-GMO of course!)
3 tbsp Coconut Palm Nectar
2 Vanilla Beans
2 tbsp Coconut Oil
- Blend all ingredients except for Coconut Oil until smooth and creamy.
- Taste and Flavor Balance if Necessary (Durian might be the fruit most varying in taste from one fruit to the next on the planet, so if your Durian isn’t as sweet as mine was you may need to add more Cinnamon or Coconut Palm Nectar)
- Add Coconut Oil with blender running to incorporate quickly and smoothly, preventing separation.
- Garnish with Nuts, Dried Fruit, Cacao Nibs and/or whatever else you choose (I put walnuts, raisins, desiccated coconut and palm sugar sweetened cacao nibs on mine) and Serve Immediately, or let solidify a bit by placing in the fridge for 4-6 hours depending on personal preference or time requirement.
I like to put lots of toppings on my Raw Chocolate Durian Hazelnut Pudding!
Jon’s Raw Recipe Notes
- If you can’t find White Mango, you can use more Durian. White Mango has a subtle sweetness to it with a slight hint of sourness, and I use it in this recipe as a filler. The reason for this being that I made this for an event where I was unsure of how many Durian Fiends would be in attendance, and didn’t want to make too overpowering of a durian dish. Little did I know at the time that in Ubud, there are always enough Durian Freaks to devour an entire pudding in a matter of seconds. You could also try substituting in Banana or Soursop, but be wary as both of them have much stronger tastes than White Mango. And you could also use Avocado, but if you did you might require a little more Coconut Palm Nectar or Cinnamon.
- This is a fairly sloppy pudding and doesn’t get much more solid as it has a lot of nut milk and only a bit of setting agents. If you wanted a thicker pudding, you could use less Hazelnut Milk and more Hazelnut Essence, and a bit more Irish Moss and/or Coconut Oil. However, be careful with both of the setting agents, as they can take over a dish if you add just the slightest bit too much. With Coconut Oil that’s not such a big deal because it’s delicious, but with Irish Moss it’s a dishbreaker because no one (at least that I know) wants their pudding to taste like seaweed!