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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