In sanskrit the word for coconut palm is known as kalpa vriksha, which means "the tree which provides all the necessities of life." Used widely for food and drink, this is a guilt free healthy treat you're sure to enjoy on a hot summer day.
Coconut Cream Pudding
Ingredients:
- 1 young coconut
- 1 cup raw cashews, soaked 1-4 hours (optional)
- 1 Tablespoon non gmo soy lecithin
- 1/2 fresh vanilla bean scraped or dash of vanilla extract
- raw agave nectar to taste
- pinch sea salt
Directions:
Crack open the young coconut and pour the water into the blender. Not sure how to? Then watch this short clip. Scoop out the white coconut jelly inside and add that to the blender too. Sweeten with the agave nectar, vanilla, and sea salt. Turn the blender on high speed for about 30 seconds or until creamy.
Take the lid off and add the cashews and soy lecithin (this is not raw) to the mixture and blend once more until creamy.
Pour into cups or desired dishware and place in the refrigerator for 30 minutes to set. It should be of a gelatinous consistency and chilled before serving.
Eat it as is or top with fresh fruit such as berries for a sweet treat!
Note: If you have a high speed blender and are in a rush or just plain lazy, you do not need to soak the cashews. Soaking nuts prior to use is beneficial though because it helps to release the enzyme inhibitors and also make the pudding creamy. Wondering how to soak your nuts? Place them in a bowl and cover with water. Depending on which nuts you use they have different lenghts of time. See this page here to learn more.
