Vanilla Pudding

notepad surrounded by spices and spoon

Vanilla Pudding

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This is so simple and delicious and healthy that it is worth the effort of opening a young coconut!

Ingredients:
  • 1 young “thai” coconut
  • Vanilla extract
  • Vanilla bean
Preparation:

Opening a young coconut takes some practice and experience. Once you learn how to do it, it is relatively easy. First, slice the outside flesh off of the bottom until you find the natural hole in the hard shell. Poke at this hole until you are able to release the coconut water that is inside. Keep this water as you will need some for the recipe. The remaining water is wonderful to either drink straight for a refreshing beverage or save it for use in a smoothie.

Then, slice some of the soft outer white pith off the top to expose the hard shell. Hit the hard shell at an angle with a good strong knife or clever until the top pops off. This will give you access to the soft white meat inside which can be scooped out with a spoon.

Place the coconut meat, a bit of coconut water (to desired consistency), some vanilla extract and vanilla bean to taste in a blender and blend.

Servings:

one individual serving per coconut

Optional Chocolate Pudding Variation

As if I haven’t given you enough ideas on how to have chocolate creamy desserts, here is one more!!!

Add raw cocao powder to create chocolate pudding You may need to add agave nectar if you desire a sweeter taste