Cold and creamy, it’s hard to believe this vegan chocolate pudding is dairy-free and naturally sweetened. You can make it quickly and easily using the meat from a Thai young coconut! (The type of coconut that has a shaved white shell in grocery stores, not the type with a brown shell.) If you’re intimidated of opening a young Thai coconut yourself, you can always ask someone in the produce department of your local store to open it for you. Or, an even easier option is to buy the coconut meat from your freezer section. Several brands are available carrying just the meat, so all the work is done for you. I hope you’ll enjoy this pudding as much as my family does. — Creamy Chocolate Coconut Pudding serves 2 Ingredients: 1 cup fresh coconut meat, from one young Thai coconut 1/4 cup fresh coconut water 1 tablespoon cocoa powder 1 tablespoon pure maple syrup, or 12 drops liquid stevia 1/2 teaspoon vanilla extract pinch of fine sea salt 4-5 large ice cubes Directions: Combine the coconut meat, coconut water, cocoa powder, vanilla extract, salt, sweetener and ice cubes into a blender container, and blend until very smooth and creamy. For best results, use a high-powered blender like the Vitamix or Blendtec. Adjust sweetness to taste, and serve immediately! Hope you enjoy it!
