Name: Raw Coconut Cream Pudding
Prep time: 10 min
Total time: 10 min
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)

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With Independence Day right around the corner, I figured a patriotic-treat was in order.

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.

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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!

Coconut cream pudding topped with berries

Raw Coconut Cream Pudding

2.50 from 2 votes

prep10 mins total10 mins

Servings:1

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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

Instructions

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.
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. Pudding will thicken slightly when chilled.
Top with your favorite fresh berries and enjoy!

Notes

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.

Nutrition

Author: Megan Gilmore

Course: Dessert

Cuisine: American

Keyword: coconut water, dairy free, paleo, vegan

Per Serving: Calories: 437, Fat: 24g, Carbohydrates: 45g, Fiber: 10g, Protein: 1g

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Hope you enjoy it this summer!

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.