Creamy Coconut Cacao Pudding

I swear, I was never a pudding person before this year. I remember being totally disgusted by my grandfather’s love of tapioca pudding. Sure those snack pak’s the other kids had in their lunches were kind of cool, but that was all pudding was good for – a lowly substitute for real dessert in a boring school lunch. If I was making or preparing a dessert, it had to be something better than pudding.
Maybe it was because I was eating pudding made of all the wrong kinds of things – dairy, sugar, fake caramelchemical flavoring. This year’s pudding is good for my physical and mental health – the ultimate “feel good food”. The ingredients I use are healing for my body and I feel no guilt about eating them. Guilt should never be part of the equation when it comes to food.

For some reason, I like this picture because it is out of focus and therefore seems old school. I could be way off though

Dairy, egg, refined-sugar, and chemical-free, pudding has been elevated from dessert last picked from the buffet table to healthy indulgence in my kitchen. I’m willing to dive in by the bowlful. It all started with that glorious vehicle for roasted sweet potatoes, coconut milk, and chestnuts back in January. This version is also spatula-scraping good, a cold and creamy summer treat that is the perfect start to my hot summer workday. That’s right. I ate this for breakfast (along with a little protein), and it left me energized and really looking forward to tomorrow morning.

Many thanks to Kelly of the Spunky Coconut, whose 60 Second Decadent ChocoChia “Milkshake” Inspired this new breakfast-dessert. Kelly has a new cookbook out too –The Spunky Coconut Dairy-Free Ice Cream: Soy-Free, Sugar-Free, Vegan – just in time for a healthy summer!

my favorite coconut milk brand – Native Forest

Creamy Coconut Cacao Nib Pudding

makes 1 serving
3-5 small ice cubes. I like the volume that 5 provides, but my little scrappy blender does better with just 3. If you have a Vitamix or something equally fancy, 5 shouldn’t be a problem.
½ cup full fat coconut milk, make sure it is BPA free!
1 T raw cacao nibs
1 t raw cacao powder
⅓ of a ripe avocado
10 drops vanilla stevia (you could probably substitute 1 T of honey or agave nectar here)
a blender

Combine all ingredients into your blender. Blend for 2-3 minutes until pudding is completely smooth. Enjoy immediately. I doubt you could wait any longer anyway.

Next time I am going to add some mint leaves and see how that turns out! I want to make this a little more shamrock-y.

breakfast milkshake mason jar, where have you been all my life?

Part of Diet, Dessert, and Dogs’ Wellness Weekend June 21-25

Also part of Fit & Fabulous Fridays #37 from Amee’s Savory Dish

Entered in Slightly Indulgent Tuesdays at SImply-Sugar and Gluten-Free!

Submitted to Gluten-Free Easily’s Virtual GF Support Group June 2012

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9 thoughts on “Creamy Coconut Cacao Pudding

    • Thanks for visiting! I’m still on the coconut train…I couldn’t come up with anything delightful with strawberries for this month. But I am looking forward to next month’s challenge!!!

  1. Pingback: Organic Raw Vegan Living Creamy Chia Ambrosia Creme Nice Pudding. | Gold Within

    • Thank you Shirley. Your site is so wonderful – I’m sorry I overlooked adding a link in my post. That definitely was not intentional! I did leave a comment though.
      Have a wonderful Thursday!
      kate

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