Chocolate & Vanilla Pudding
If you’re a fan of pudding, but you’re not a fan of dairy, this recipe will make you sing. I absolutely love it, and I started choosing where to buy groceries (almost) solely based on whether or not they carry young Thai coconuts.
First, you will need to break open a young Thai coconut and drain the delicious coconut water. If you want some suggestions for how to break open a coconut, take a look at my post “How to Open a Coconut.”
After removing the coconut meat (usually about 1 cup per coconut), you are ready to make the pudding.
Place the following ingredients in blender:
A word of caution: I’m bad at measuring (not because I can’t, but because I don’t), so these measurements are all approximate. I suggest you use a little bit less of each ingredient (except the coconut meat), and add more until the flavor and consistency suit your fancy.
*Meat from one young Thai coconut (I tried this recipe with those little round brown coconuts, and they were ridiculous. They refused to blend into creamy deliciousness, so I ended up making some okay-tasting chocolate macaroons with the mixture)
*Approx. 1/3 cup coconut water
*Approx. 1/3 cup sweetener (raw honey, agave, or soaked dates)
*Approx. 1/4 cup cocoa powder IF you want chocolate pudding
*Plenty of vanilla extract (More for the vanilla pudding, of course)
Blend until nice and creamy. The less coconut water you add, the thicker and creamier it will be. The more coconut water you add, the easier it will be to blend in most blenders.
It’s ready to eat now, or you can let it chill in the fridge if you are patient enough.
I haven’t tried it yet, but I have a feeling this would be delicious if you threw a few batches in your ice cream maker…mmmm…
You could also make one batch of vanilla and one batch of chocolate and layer them! Ooh, I think that’s what I’ll do next time.