I have had a bag of teff flour sitting pretty in my fridge for months, I needed a push to try cooking with it. So one Sunday afternoon I tried my hand on Ethiopian Injera (I soured the batter with yogurt). It actually came out pretty good but I need to learn to make the traditional fermented Injera that is soft, sour, spongy and full of tiny holes. Till I do that, I have this super easy teff pudding recipe for you.
For those who are unfamiliar with teff flour, it comes from a tiny ancient grain teff, native to Ethiopia. Teff is rich in nutrients like protein, fiber, calcium, iron and B vitamins. Like any other grain, teff can be made into a delightful breakfast porridge or pudding and has the same consistency as semolina or besan (gram flour). Since teff is completely gluten-free and grain-free, it can be used to replace any gluten-containing or grain dish in your diet.
Its mildly nutty flavor works well in this pudding. I tried to make it the same way as besan halwa is made in Indian households. Although, no oil is required for this recipe as you can dry roast the teff flour, and I replaced milk with coconut water. The result was startlingly good. You don’t need to add sugar either as teff has a slightly sweet taste and the coconut water also provides natural sweetness. However, if you like it quite sweet pudding you can add a tbsp of maple syrup, but honestly it is really not required.
All said and done, teff flour cooked without sugar, milk and oil may seem kind of unexciting. So, how do we make it exciting? We add fruit, of course! Since mangoes are in the season I topped mine with mango, but any seasonal fruit would work here. If you’ve never tried teff pudding, I really encourage you to. This recipe is a dream for when you want something filling, delicious but healthy for breakfast.
Enjoy!
An easy to make, sugar free, dairy free, egg free and oil free pudding that’s comforting and simply beautiful.
Ingredients
- 1/2 cup teff flour
- 2 1/2 cup unsweetened coconut water
- 1 cup diced mango
- 1 tsp pure vanilla extract
- 1 tbsp unsweetened shredded coconut (only if you want)
Instructions
- In a nonstick pot, add in teff flour, roast until it emits a nice aroma.
- Pour coconut water while stirring. Bring to a boil.
- Reduce heat to medium low, stir in vanilla extract and cover.
- Cook for 12-15 minutes, stirring occasionally.
- Uncover and simmer for 2-4 minutes and stirring frequently. It should have smooth, creamy consistency. If too thick, add some more coconut water and continue stirring until the desired texture is achieved.
- Remove the pudding from the heat and let rest for 5 minutes.
- Add half of the mango. Divide pudding into two bowls.
- Top it with remaining mango and shredded coconut.
- This is best served slightly warm or at room temperature, and will last a few days, refrigerated. It solidifies in the fridge. You can eat it as is or add more coconut water while reheating.
Bringing this lovely Mango Coconut Pudding to the Fiesta Friday Linky by hosted by Angie and Molly.
Healthy
Thanks for introducing us to a new product- Teff powder. Will have to check that out as sounds like a delicious gluten free breakfast option. FYI.. we are eating a mango as we are typing this comment. LOL
Judee
Balvinder,
This sounds easy and delicious. I have had bread made from Teff flour, but I have never tried it myself. I’ll be looking for it to try this dessert. Thank you.
angiesrecipes
I love teff! This looks so delicious and perfect for the mango season.
Abbe@This is How I Cook
I’ve never tried cooking with teff, but its flavors sound intriguing. Will be on the look out for it!
evi erlinda
I had never heard about teff flour, it looks so good!
I will find it out and give this dessert a try. Thanks 🙂
John / Kitchen Riffs
I’ve not worked with teff before. This looks like a great intro recipe — easy, and it looks really flavorful. How could it not be — it contains mango and coconut, two of my favorite ingredients for sweets! Neat dish — thanks.
Juliana
I have never heard of teff flour…and great that you used coconut water for the pudding…great with mango…dessert for breakfast…love it!
Have a great rest of the week Balvinder!
Katerina
I haven’t made anything with teff yet – but this pudding looks like a great first recipe. I love anything with mango so imagine this is a beautiful breakfast.
Alison
This pudding looks delicious! I love learning about new foods, like teff flour, as well. Thanks for the introduction!
Heidi | The Frugal Girls
I’ve been craving homemade pudding lately and your Teff pudding looks absolutely fabulous.
Plus, it’s definitely a bit more guilt free than my usual go to puddings!
frugal hausfrau
Teff flour is a new one for me; luckily I’ve never had to worry about g/f cooking but it’s nice to see your posts at FF and I’m learning! The pudding looks delish!!
Thanks for sharing at Fiesta Friday this week.
Mollie