Tiger Nut Pudding



Tiger Nut Pudding

Sweet pudding made with tinger nut, digestive biscuits, evaporated milk and raspberry sauce
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine Ghanaian
Servings 6 People


  • Blender
  • Sauce Pan
  • Wooden Spatula


  • For the Base
  • 100 g Digestive Biscuit
  • 50 g Unsalted Butter Melted
  • For the Pudding
  • 2 Cups Tiger Nuts Washed
  • 800 ml Water
  • 1 Tsp Ground Nutmeg
  • ½ Tsp Vanilla Bean
  • 1 Vanilla Pod Split
  • 75 g Evaporated Milk
  • 1 Cup Sugar
  • 1 Tsp Vanilla Essence
  • For the Topping
  • Raspberry Sauce
  • Strawberry
  • Mint Leaves


  • Pour the digestive biscuit into a food processor, pulse until crumble texture, then add the melted butter and pulse for a minute to evenly mix.
  • Pour the washed tiger nuts into a blender, add water, and blend into a smooth mixture.
  • Drain the milk into a saucepan, add nutmeg, vanilla bean, vanilla pod, stir to mix evenly and place on a medium heat.
  • Stir continuously till it thickens, then add the evaporated milk and stir in.
  • Add sugar, vanilla essence, stir and let simmer for 2 minutes.
  • Take off the heat and let cool off.
  • Fill the bottom of the dessert glasses with the digestive biscuit crumble, then pour the tiger nuts pudding on top.
  • Drizzle the top with raspberry sauce and top each glass with a slice of strawberry. Garnish mint leaves.
  • Tiger nut pudding ready to serve. Enjoy!


Keyword Tiger Nut, Tiger Nut Pudding

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