📍 Where this dish comes from: Lima · Historic Center / Plaza Mayor (UNESCO)
Discover the history of this region →
Discover the history of this region →
A keto reimagining of Peru’s iconic purple corn pudding, swapping the corn for blackberries and hibiscus to recreate its deep purple color and warm spice.
What You’ll Need
Servings: 6 servings
Calories: 150kcal
Ingredients
- 3 cups water
- 1 cup fresh or frozen blackberries
- 1/4 cup dried hibiscus flowers
- 2 cinnamon sticks
- 4 whole cloves
- 1 small apple peeled and diced small (used for pectin, largely strained out)
- 1/3 cup allulose
- 1 tsp xanthan gum
- 1 tbsp lime juice
- Fresh berries, for garnish
Instructions
- Simmer the water, blackberries, hibiscus, cinnamon, cloves, and apple 15 minutes.
- Strain the liquid, pressing to extract as much color and flavor as possible, and discard the solids.
- Return the liquid to the pot, whisk in the allulose and xanthan gum, and simmer 3–4 minutes, until lightly thickened.
- Stir in the lime juice.
- Pour into serving glasses and chill at least 2 hours, until set to a pudding-like consistency.
- Garnish with fresh berries before serving.
Nutrition
Serving: 1serving | Calories: 150kcal | Protein: 2g | Fat: 10g | Fiber: 3g
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Health Benefits
- Blackberries and hibiscus recreate the traditional purple color and tartness without the corn’s carbs.
- Xanthan gum thickens the pudding without cornstarch.