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Chocolate Coconut Pudding
I mentioned a month ago how my darling husband gifted me with a machete for my birthday. Just so I can open young coconuts for him and the kids. How sweet of him to be thinking of me. The whole machete thing has been working out though. Once every week or two he takes it out of the closet and hands it to me to open our latest coconut that the kids begged me to buy at Whole Foods. The thing cuts through coconuts like a dream. Drinking the coconut water from an actual coconut instead of the tetra packs of them is 10x better tasting. My problem has been what to do with the young coconut meat that is left inside. I don’t like it as is. It has to be turned into something and my first though was why not a pudding? We love pudding and most of the time I made a chocolate coconut pudding out of canned coconut milk so why not use this fresh coconut meat? I set out one night to make it and it was perfect. The second time I made it it was perfect again. The kids get so excited now at the though of this Almost Raw Chocolate Coconut Pudding. Here is our recipe!
Almost Raw Chocolate Coconut Pudding
1 cup fresh young coconut meat
1/3 cup cocoa powder
1/4 cup agave syrup
2 teaspoons vanilla extract
coconut water to blend. I start with 1/4 cup.
pinch of sea salt
Combine all the ingredients in a high-speed blender and blend until smooth. Transfer to a bowl and cover with plastic wrap pressing it against the pudding so it doesn’t create a skin on top. Place in the fridge for a few hours or over night until thoroughly chilled. Serve and enjoy.
