Best 3 Spinach Kumquat Paradise Pudding Recipes

**Indulge in a Tropical Paradise: A Culinary Journey with Spinach, Kumquat, and Paradise Pudding**

Embark on a culinary adventure to the tropics with our tantalizing Spinach Kumquat Paradise Pudding. This delectable dessert combines the vibrant flavors of spinach, kumquats, and creamy pudding, creating a symphony of textures and tastes that will transport you to a tropical paradise. As you explore this article, you'll discover not only the recipe for this extraordinary pudding but also variations that cater to different dietary preferences and flavor profiles. Whether you're a vegan, gluten-free, or simply seeking a unique dessert experience, we have something for every palate. Get ready to delight your taste buds with this tropical extravaganza!

**Recipes Included:**

1. **Spinach Kumquat Paradise Pudding (Original Recipe):** Dive into the classic version of this delightful pudding, featuring fresh spinach, sweet kumquats, and a luscious pudding base. This recipe is a harmonious blend of flavors and textures that will leave you craving more.

2. **Vegan Spinach Kumquat Paradise Pudding:** For those with vegan dietary preferences, we've created a plant-based version of our paradise pudding. This recipe uses almond milk, coconut cream, and silken tofu to achieve a creamy and flavorful pudding that's just as satisfying as the original.

3. **Gluten-Free Spinach Kumquat Paradise Pudding:** Enjoy the tropical goodness of this pudding without the gluten. This variation uses gluten-free flour and cornstarch to create a smooth and delectable pudding that's perfect for those with gluten sensitivities or allergies.

4. **Tropical Paradise Pudding with Mango and Pineapple:** Experience a burst of tropical flavors with this variation, which incorporates ripe mangoes and juicy pineapples. The combination of these tropical fruits adds a vibrant sweetness and tanginess that perfectly complements the spinach and kumquats.

5. **Chocolate Spinach Kumquat Paradise Pudding:** For chocolate lovers, this recipe is a match made in heaven. We've added rich and decadent chocolate to the pudding base, creating a dessert that's both indulgent and refreshing. The combination of chocolate and tropical flavors is sure to tantalize your taste buds.

Get ready to embark on a culinary journey filled with tropical flavors and delightful textures. With our collection of Spinach Kumquat Paradise Pudding recipes, you'll have a dessert that's not only delicious but also adaptable to your dietary preferences and flavor desires. Let the tropical paradise come to you with every spoonful of this extraordinary pudding!

Let's cook with our recipes!

SPINACH PUDDING

Spinach Pudding image

This is a wonderful tasting recipe. I have not made this yet..but had it at my neighbors house at the wake of her husband...another neighbor Jess made it and later I got the recipe from her...you will love this if you like spinach or not...enjoy!

Provided by Pat Duran

Categories Casseroles

Time 1h10m

Number Of Ingredients 10

Ingredients

10 oz package frozen chopped spinach
3/4 c milk
1 Tbsp butter
2 large eggs, lightly beaten
3/4 c shredded swiss cheese
1/2 tsp salt
1 dash(es) pepper
1 Tbsp chopped onion
2 oz can mushrooms, drained,chopped
garnish nutmeg

Steps:

1. Heat oven to 325 degrees. Spray a 1 quart casserole dish with non stick butter spray; set aside.
2. Thaw and cook spinach according to package directions. Drain. Place in large bowl. Heat milk and butter. Pour mixture over drained spinach and combine with remaining ingredients ,EXCEPT nutmeg.
3. Pour into the prepared casserole dish. Sprinkle nutmeg on top. Place casserole in pan with sides. Place in oven, then pour hot water in the pan with sides ,so water comes about 1 inch deep. Bake for 50-60 minutes. Test with silver knife like you do for custards...

SAUTEED CHICKEN OVER WILTED SPINACH WITH KUMQUAT SAUCE

Sauteed Chicken Over Wilted Spinach with Kumquat Sauce image

Categories Chicken Fruit Leafy Green Poultry Sauté Quick & Easy High Fiber Vinegar Spinach Kumquat Gourmet

Yield Serves 2

Number Of Ingredients 11

Ingredients

3 kumquats
1 large shallot
2 boneless chicken breast halves with skin*
1 tablespoon unsalted butter
2 tablespoons sugar
1/3 cup water
3 tablespoons white-wine vinegar
1/8 teaspoon dried hot red pepper flakes
1 tablespoon chopped fresh parsley leaves
4 cups packed spinach leaves (from about 1 bunch)
*available by request from butcher

Steps:

Separately cut kumquats and shallot crosswise into thin slices, discarding any kumquat seeds. Season chicken with salt and pepper. In a skillet heat butter over moderately high heat until foam subsides and sauté chicken, skin sides down, until skin is golden and crisp, about 5 minutes. Turn chicken over and cook over moderate heat until just cooked through, about 5 minutes more. Transfer chicken to a plate and keep warm, covered.
Add shallot to fat remaining in skillet and cook, stirring frequently, 1 minute. Sprinkle sugar over shallot and cook, undisturbed, until sugar is melted and golden. Immediately stir in kumquats, water, vinegar, and red pepper flakes and simmer, stirring, until sugar is dissolved. Stir in parsley and salt to taste and, if sauce is too liquid, simmer until thickened to desired consistency, about 1 minute.
Transfer two thirds sauce to a small bowl and to remainder add spinach and salt to taste, turning with tongs until just wilted.
Divide spinach between 2 plates and top with chicken. Spoon sauce over chicken.

WILTED SPINACH SALAD WITH ROASTED KUMARA (SWEET POTATO)

Wilted Spinach Salad With Roasted Kumara (Sweet Potato) image

My daughter made me this salad once. She said that it was from the Meal-in-a-minute TV advert but this version doesn't use any Watties products. (Not that there is anything wrong with bottled sauces but I prefer to make my own dressing) This is a nice easy recipe that makes a good side dish to some steamed fish.

Provided by RonaNZ

Categories Yam/Sweet Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 sweet potatoes (kumara)
salt
pepper
2 tablespoons olive oil
130 g Baby Spinach
2 oranges
6 nasturtium petals (optional)
2 teaspoons coarse grain mustard
1/2 lemon (zest and juice)
salt
pepper
1/4 cup olive oil
3 tablespoons dill weed

Steps:

Peel and cut the kumara into bite sized cubes.
Toss in 2 tablespoons of olive oil and season with salt and pepper.
Bake in the oven for 15 minutes at 200C/400°F.
Mix the mustard, lemon juice, and zest for the dressing.
Add the olive oil a tablespoon at a time, whisking between each spoonful.
Add finely chopped dill.
Season to taste with salt and pepper.
Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.
Put the spinach is a large bowl.
Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.
Add the dressing and orange segments and toss through.
Serve slightly warm on a large plate and decorate with nasturtium flowers.

Tips:

For the best flavor, use fresh spinach and kumquats. You can find kumquats in most grocery stores during the winter months.
If you don't have any kumquats, you can substitute another citrus fruit, such as oranges or grapefruit.
Be sure to grate the zest of the kumquats before you juice them. This will add a lot of flavor to the pudding.
Don't overcook the spinach. It should be wilted but still bright green.
Let the pudding cool completely before serving. This will allow the flavors to meld together.

Conclusion:

Spinach kumquat paradise pudding is a delicious and unique dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The combination of spinach, kumquats, and coconut milk creates a creamy and flavorful pudding that is sure to impress your guests.