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Raw Coconut Cream Pudding

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

coconut cream pudding in a bowl with sliced strawberries and blueberries on top

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.

coconut with a hole cute out of the top

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.

spoonful of coconut cream pudding with blueberries and strawberries

Top with your favorite fresh berries and enjoy!

Coconut cream pudding topped with berries
Print Pin
1 from 1 vote

Raw Coconut Cream Pudding

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!
Course Dessert
Cuisine American
Keyword coconut water, dairy free, paleo, vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 437kcal

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

Calories: 437kcal | Carbohydrates: 45g | Protein: 1g | Fat: 24g | Sodium: 72mg | Potassium: 162mg | Fiber: 10g | Sugar: 27g | Vitamin A: 100IU | Vitamin C: 19.8mg | Calcium: 250mg | Iron: 8.1mg
Per Serving: Calories: 437, Fat: 24g, Carbohydrates: 45g, Fiber: 10g, Protein: 1g

Hope you enjoy it this summer!

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Comments

LizAshlee

This looks so creamy…I love it! It makes me miss my goat’s yogurt a little bit.. 🙂

Marlena Torres

I wish I could find organic cocos around me! This looks like something I would swoon over.

Danielle @ Clean Food Creative Fitness

That looks so easy yet so amazing! I love coconut and will definitely me trying this ASAP!

Ana @ BraveLilJuicer.tumblr.com

Beautiful photos! I make this all the time too 🙂 It is such a great treat! In fact, I had it earlier today with raspberries instead of strawberries.

lisa@healthydiaries

I just discovered your blog and I have to tell you that I love it!! All of your recipes look wonderful and I can’t wait to give them a try!

jessica @ keep on sparkling

This looks AMAZING. I just wanted to let you know that I featured your AMAZING blog on my blog today with links to some of my favourite recopies.

Karine

Hello Megan,

As I can’t find any fresh coconut where I leave… is it possible to make a coconut cream with coconut flour instead? Would you have any receipe suggestion?
Thank you in advance!

    Megan

    Coconut flour is pretty tricky, since it’s SO dry and absorbent, so that would take some experimenting!! If you have access to unsweetened shredded coconut, that would probably be an easier place to start– you can grind it down into coconut “butter” in a food processor, and maybe blend it with water or some fruit for a pudding consistency.

    Let me know if you have any success!

      Karine

      Hi Megan,
      as promised: feedback of experimenting(s), and glad to say it was a success. I finally found the right texture after some tries and I would recommend one tea spoon of coconut flour with 1/2 a cup of water. The texture is so creamy and smooth… just perfect with raw muesli for breakfast!I recommend.

Alex

I made this, and it was AWFUL. I’ve tried several of your other recipes, and LOVED them, so I was a bit disappointed by this one.

    Megan

    I’m sorry to hear you didn’t care for this one– perhaps you got a bad fresh coconut? I’ve opened some before that tasted awful, and I’m not sure why that happens!

    Hope you’ll enjoy some of my other recipes next time!

      Alex

      Probably a bad coconut! I’ll have to try again another time…or when I get sick of all of your other fabulous recipes.

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