Creamy, dairy-free pudding that’s naturally sweetened and ready in minutes!
For the pudding:
1 cup fresh coconut meat, scooped out of the young coconut
1/4 cup fresh coconut water
1 teaspoon vanilla extract
1 tablespoon raw honey, or 12 drops liquid stevia
pinch of fine sea salt
coconut chips (garnish)
Cut the coconut down the middle with a sharp knife or clever and scoop out the inner meat.
Add the coconut meat, coconut water, vanilla extract, salt and sweetener into a blender pitcher, and blend until very smooth and creamy.
For the tangerine sauce
1 cup orange juice or tangerine juice
1/2 cup coconut palm sugar
1 tablespoon cornstarch
In a small saucepan, combine orange or tangerine juice, sugar and cornstarch, bring to a boil, reduce the heat and simmer over medium heat until thickened and bubbly, about 5 minutes. Serve warm.
Serve the pudding in the nut and garnish with the sauce and coconut chips