Cooling Coconut Rose & Cardamom Cups


I'm having a floral themed birthday party this week and my goal is to make 99% of the food I'm serving seasonal / Ayurvedic. The proverbial icing on the cake is that rose is both seasonal and cooling. This recipe was adapted from a traditional Middle Eastern dish made with rice flour and whole milk. You get to decide what type of milk, sweetener or thickener based on your dietary needs. Ingredients:

  • 3 cups coconut milk

  • 1/4 cup tapioca starch

  • 1/4 tsp cardamom powder

  • 1/3 cup sweetener of choice (I used allulose)

  • 1 tbsp rose water pinch of beet root powder or 1tsp of beet juice pistachios to garnish

Instructions: Place half the milk and starch into a medium sauce pan and whisk until smooth. Next add remaining ingredients until blended well. add sweetener or starch for desired thickness or taste. lmk if you make it and comment below.

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