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Raw Coconut Ginger Pudding

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We’re well into the month of March, and I just realized I have yet to post a GREEN recipe!

puring coconut ginger pudding into a bowlLet’s remedy that, shall we?

Since completing my culinary class with Doris earlier this year, I’ve been completely obsessed with ginger-flavored puddings. This is surprising, because up until recently, I didn’t even think I liked ginger. Now, her Korean Yam Pudding is one of my all-time favorites! But, when I’m craving something a little lighter, I’ve been known to sneak some leafy greens into my pudding– adding extra vitamins, raw enzymes, and a lovely, bright green color to my lunch.

And let’s not forget the many benefits of incorporating coconuts into our diet! Loaded with lauric acid (also found in human breast milk), and known for it’s anti-fungal properties, coconut is also thought to boost thyroid function–> which can aid in your weight loss efforts!

In the 1940′s farmers tried coconut oil to fatten their animals but discovered that it made them lean and active and increased their appetite. Whoops! Then they tried an anti-thyroid drug. It made the livestock fat with less food but was found to be a carcinogen (cancer causing drug). In the late 1940′s, it was found that the same anti-thyroid effect could be achieved by simply feeding animals soybeans and corn. [source]

Are we ready to eat some coconut now?

I sure am.

pouring coconut ginger pudding into a bowl

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Raw Coconut Ginger Pudding
serves 1-2

inspired by Doris’s Korean Yam Pudding

Ingredients:

1 cup fresh young coconut meat
1 cup fresh coconut water
1-inch piece fresh ginger, peeled
2 handfuls fresh spinach
1 teaspoon vanilla extract
NuNaturals liquid stevia, to taste

Directions:

This recipe is very forgiving– as most raw recipes are– so don’t worry if your measurements aren’t precise. Really, the only thing you have to worry about is opening the coconut!

coconut with a hole cut out of the topAs you can see, I just hack away at it with my cleaver (with my other hand safely behind my back) until I have a “lid” to open. Very professional.

*Note: Some Whole Foods and other natural grocery stores carry frozen coconut meat and water already prepared, if you would prefer an easier option.

Scoop all of the coconut meat into a high-powered blender, trying to avoid the large chunks of shell, but not worrying about any small little bits–> the VitaMix can more than handle those! Add a cup of the coconut water (there may be extra leftover for drinking!), along with the rest of the ingredients, and blend until smooth and creamy. Use the liquid stevia to adjust sweetness to taste.

coconut ginger pudding in a bowl with coconut shavings on topServe chilled!

And feel free to lick the bowl.

©Detoxinista.com

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Who needs luck when you’ve got this delicious pudding keeping you healthy and satisfied?

Reader Feedback: Do you feel comfortable opening coconuts? Do you incorporate coconut into your diet often? I used to be terrified of opening coconuts! And I still lock Yasha in another room when I use my cleaver–> I’m scared of accidentally sending my knife flying across the room! But, they really aren’t too challenging, once you get the hang of it. Mature coconuts, on the other hand, are a whole different story. I’ve never been brave enough to try opening one of those!

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Comments

Angela @ Eat Spin Run Repeat

I’m totally with you on the ginger – I didn’t think I was really a fan until I started grating raw peeled ginger instead of using powdered all the time – a TOTALLY different beast! As for coconuts, I’ve never actually cracked one myself! I really am not much of a coconut fan but recently have been incorporating it into my diet more because of the health benefits. Slowly, I think I’m learning to like it! This sounds like an awesome recipe, and very appropriate for St. Patty’s! 🙂 Have a great day Megan!

    Megan

    Yes, the fresh grated ginger makes such a difference!

    I wasn’t a huge coconut fan until a couple years ago, either. It definitely grows on you, especially when you sip the water from a freshly opened coconut. The packaged coconut waters don’t even compare!

Amber Shea @Almost Vegan

I used to be intimidated by cracking coconuts too. Now it’s like a sport to me! 😛

carmen

Never cracked a coconut. But, I think i’ll have to try because I love all things coconut.

Kibby

I just got finished opening 4 coconuts before reading this post. I know what I am making with some of that coconut meat.:) I used the water to make coconut kefir (brewing right now). Started making it this week and I am hooked. Thanks for the recipe. Will make the pudding tomorrow. I used to be intimidated cracking open coconuts – but not now – I can usually (not always) open one with one whack.

McKenna

Looks yummy-will this freeze well?

Suman

this looks great, and so festive for st. paddy’s day! i never was a fan of coconut, until i started eating the young coconut meat. when we were in india this summer, we would stop by the side of the road where farmers had just gone up the trees and picked fresh green coconuts. they would wack them open for us and we’d slurp the water with a straw. when we were finished drinking, they would take a cleaver to the coconut and create a little “scraper” with some cocount shell which we would use to eat up all the flesh inside the coconut. we’d return the shell, which they would compost, and be on our merry way. some of the BEST memories of my trip!

laura

I love opening coconuts. Takes all the stress away! Mind you, it dulls our big knife, and my husband gets a little annoyed at all the bits of sprayed coconut all over the house.

I love coco puddings though! Vanilla, stevia, greens, sometimes pumpkin pie spice, and for fluff, irish moss! Also, somehow cardamom and strawberries really float my boat for a flavor combination.

Carol

I don’t see the printable recipe on this one and sure would like to print it out . . . sound tempting since I cove coconut and like spinach.

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