Indulge in the delightful world of pudding recipes featuring bee pollen, where creamy textures meet vibrant flavours! Bee pollen, known for its rich vitamins and antioxidants, adds a unique twist to traditional puddings, making them not just desserts but superfood treats. Whether you're whipping up a quick snack or impressing guests at a dinner party, these delicious puddings are sure to be a hit. Dive into the sweetness and health benefits of bee pollen today!
Vanilla Bean and Bee Pollen Tapioca Pudding
This creamy Vanilla Bean and Bee Pollen Tapioca Pudding is a delightful dessert that combines the comforting texture of tapioca with the rich flavour of vanilla bean and the nutritional benefits of bee pollen. It’s perfect for a cozy night in or as a special treat for guests.
Ingredients:
- 1/3 cup small pearl tapioca (not instant)
- 3 cups whole milk
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large egg yolks, lightly beaten
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 2 tablespoons Helio Hives bee pollen
- Optional toppings: Fresh fruit, whipped cream, or additional bee pollen for garnish
Instructions:
Soak the Tapioca
1. In a medium bowl, soak the tapioca pearls in enough water to cover them for about 30 minutes. Drain and set aside.
Prepare the Milk Mixture
2. In a medium saucepan, combine the soaked tapioca, whole milk, and salt.
3. Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to the saucepan (if using vanilla extract, add it later).
4. Heat the mixture over medium heat until it begins to simmer, stirring frequently to prevent sticking.
Thicken the Pudding
5. Once the mixture is simmering, reduce the heat to low and continue to cook for about 20-25 minutes, stirring constantly, until the tapioca pearls become translucent and the mixture thickens.
Temper the Egg Yolks
6. In a separate bowl, whisk together the egg yolks and sugar until well combined.
7. Gradually add a few spoonfuls of the hot tapioca mixture into the egg yolks while whisking continuously to temper them. This prevents the eggs from scrambling.
8. Once tempered, stir the egg yolk mixture back into the saucepan with the remaining tapioca pudding.
Finish Cooking
9. Continue to cook for an additional 2-3 minutes until everything is well combined and thickened.
10. Remove from heat and stir in bee pollen and vanilla extract (if using).
Cool and Serve
11. Pour the pudding into serving bowls or cups and let it cool slightly at room temperature.
12. Cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming) and refrigerate for at least 2 hours or until chilled.
Serving Suggestions:
Serve chilled or slightly warm, topped with fresh fruit like berries or banana slices.
Garnish with whipped cream and an extra sprinkle of bee pollen for added nutrition and flavor.
Sweet Potato Chocolate Pudding
Ingredients:
- 1 cup peeled cooked sweet potato puree (1 fist sized sweet potato)
- ¼ cup hot water
- ¼ cup coconut milk powder (CMP)
- ¼ tsp vanilla bean powder
- ¼ cup raw chocolate powder
- 1 tbs coconut syrup (to taste)
- Toppings: dark chocolate drops, honeycomb pieces and Helio Hives bee pollen (or other toppings of choice)
Instructions:
Cook the sweet potato. Meanwhile, blend the coconut milk powder with the hot water until smooth.
Once the potato is cooked (cool it first if you want to serve the mousse cold and retain a fully raw chocolate) blend all the ingredients together very well until thick and smooth.
Serve hot in small bowls or allow to chill in the fridge before serving (this will thicken even more). Add toppings to decorate.
Banana Bee Pollen Pudding
This creamy and delicious Banana Bee Pollen Pudding is a nutritious treat that combines the natural sweetness of bananas with the health benefits of bee pollen. It’s easy to make and perfect for a healthy dessert or snack.
Ingredients:
- 2 ripe bananas, peeled and sliced
- 1 cup Greek yogurt (or dairy-free yogurt)
- 1/4 cup honey (or maple syrup for a vegan option)
- 1 teaspoon vanilla extract
- 1 tablespoon Helio Hives bee pollen
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
- Chopped nuts or granola for topping (optional)
Instructions:
Prepare the Banana Mixture
1. In a blender or food processor, combine the sliced bananas, Greek yogurt, honey, vanilla extract, bee pollen, cinnamon (if using), and a pinch of salt.
2. Blend until smooth and creamy. You can adjust the sweetness by adding more honey or maple syrup if desired.
Chill the Pudding
3. Transfer the banana pudding mixture into serving bowls or containers.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the pudding to thicken slightly.
Serve
5. Once chilled, give the pudding a gentle stir before serving.
6. Top with chopped nuts, granola, or additional banana slices if desired.
7. Sprinkle a little extra bee pollen on top for added nutrition and a pop of colour.
Bee Pollen Rice Pudding
This creamy and delicious Bee Pollen Rice Pudding is a delightful twist on the classic dessert, combining the comforting texture of rice pudding with the unique nutritional benefits of bee pollen. It’s perfect for a sweet treat or a nourishing snack!
Ingredients:
- 1 cup Arborio rice (or any short-grain rice)
- 4 cups whole milk (or a dairy-free alternative)
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
- 2 tablespoons Helio Hives bee pollen
- Cinnamon or nutmeg for garnish (optional)
- Fresh fruit or nuts for topping (optional)
Instructions:
Prepare the Rice
1. Rinse the Arborio rice under cold water until the water runs clear to remove excess starch. This helps prevent the pudding from becoming too thick.
Cook the Rice
2. In a medium saucepan, combine the rinsed rice, whole milk, sugar, and salt.
3. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
Simmer
4. Once boiling, reduce the heat to low and cover the saucepan. Allow it to simmer for about 25-30 minutes, stirring frequently until the rice is tender and has absorbed most of the milk. If it becomes too thick, you can add a little more milk to reach your desired consistency.
Add Flavorings
5. Once the rice is cooked and creamy, remove it from heat. Stir in the vanilla extract (or vanilla bean seeds) and bee pollen until well combined.
Cool and Serve
6. Let the pudding cool slightly before serving. It can be enjoyed warm or chilled.
7. Serve in individual bowls and garnish with a sprinkle of cinnamon or nutmeg if desired. You can also top it with fresh fruit or nuts for added texture and flavor.
Chocolate Avocado Bee Pollen Pudding
This rich and creamy Chocolate Avocado Bee Pollen Pudding is a deliciously healthy dessert that combines the smoothness of avocado with the decadent flavor of chocolate. The addition of bee pollen not only enhances the nutritional profile but also adds a unique touch to this indulgent treat. It's perfect for satisfying your sweet tooth while providing essential nutrients.
Ingredients:
- 2 ripe avocados, peeled and pitted
- 1/4 cup unsweetened cocoa powder
- 1/4 cup honey (or maple syrup for a vegan option)
- 1/4 cup almond milk (or any non-dairy milk)
- 1 teaspoon vanilla extract
- 2 tablespoons Helio Hives bee pollen
- Pinch of salt
Instructions:
Prepare the Avocados
1. In a blender or food processor, add the ripe avocados. Make sure they are perfectly ripe for the best creamy texture.
Blend Ingredients
2. Add the unsweetened cocoa powder, honey (or maple syrup), almond milk, vanilla extract, and a pinch of salt to the blender.
3. Blend on high speed until all ingredients are smooth and creamy. You may need to scrape down the sides of the blender to ensure everything is well combined.
Incorporate Bee Pollen
4. Once the mixture is smooth, add the bee pollen and blend briefly until just combined. This helps retain some of the beneficial properties of the bee pollen.
Chill the Pudding
5. Transfer the pudding into serving bowls or an airtight container.
Refrigerate for at least 30 minutes to allow it to chill and thicken slightly.
Serve
6. Before serving, give the pudding a gentle stir.
7. Optionally, top with additional bee pollen, fresh berries, nuts, or a dollop of whipped cream for extra flavor and texture.
Strawberries and Cream Pudding with Bee Pollen
This delightful Strawberries and Cream Pudding is a luscious dessert that combines the sweetness of fresh strawberries with creamy pudding, all enhanced by the nutritional benefits of bee pollen. It’s a perfect treat for warm days or any occasion!
Ingredients:
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (adjust based on sweetness of strawberries)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar (for the pudding)
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 2 tablespoons Helio Hives bee pollen
- Pinch of salt
Instructions:
Prepare the Strawberries
1. In a medium bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Toss gently to coat the strawberries.
2. Let them sit for about 15 minutes to macerate, allowing the juices to release.
Make the Pudding Base
3. In a medium saucepan, whisk together 1/4 cup granulated sugar, cornstarch, and a pinch of salt.
4. In a separate bowl, whisk together the heavy cream, whole milk, and egg yolks until well combined.
5. Gradually pour the milk mixture into the saucepan with the sugar and cornstarch mixture, whisking constantly to avoid lumps.
Cook the Pudding
6. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble (about 5-7 minutes).
7. Once thickened, remove from heat and stir in the vanilla extract and bee pollen until well combined.
Assemble the Pudding
8. In serving glasses or bowls, layer the macerated strawberries at the bottom.
9. Pour or spoon the warm pudding over the strawberries.
10. Allow to cool slightly at room temperature before refrigerating for at least 2 hours to set.
Serve
11. Before serving, you can garnish with additional fresh strawberries and a sprinkle of bee pollen on top for added flavor and nutrition.
