Red, white and blue–> naturally. This coconut cream pudding is the perfect treat for a hot summer day. Calling for only three ingredients, this cold and creamy dish can be whipped up in minutes, and topped with fresh berries for a nutrient-rich treat! It reminds me of eating strawberries with Cool Whip… only better, in every possible way. — Raw Coconut Cream Pudding serves 1-2 Ingredients: 1 cup fresh young coconut meat 1/4 cup coconut water 2 teaspoons vanilla extract 2 teaspoons raw honey (or liquid stevia, to taste) fresh berries, for topping Directions: Carefully open a young Thai coconut using a cleaver. (Keep one hand behind your back when using that big knife!) I simply whack away around the middle until a “lid” opens.
Note: If opening a coconut intimidates you, many stores now offer young Thai coconuts with the “lids” already opened! They are often packed in ice around the produce section at Whole Foods. Scoop out all of the coconut meat (about 1 cup) and toss it into a high-powered blender, along with a 1/4 cup of the fresh coconut water. (Reserve the rest for a delicious post-workout drink!) Add the honey and vanilla, then blend until smooth and creamy, scraping down the blender as necessary. Adjust sweetness to taste, then allow to chill in the fridge for 30 minutes before serving.
Top with your favorite fresh berries and enjoy! — Hope you enjoy it this summer!
