Coconut cream pudding
A Chaotic Cooking dinner party inspired me to try to make a new dish. And it turned out to be delicious. Give it a try yourself and let me know how you liked it by commenting below.
Irish moss, soaked for at least 1 hour
Meat of 4 young Thai coconuts
2/3 cup coconut water
handful of pitted dates
4 tablespoons coconut oil
dash of sea salt
2 teaspoons vanilla extract, or 1 tsp vanilla powder
Irish moss is hard to find sometimes, I purchased mine at Organic Lives. It is a type of seaweed that is really great for thickening foods. You will want to take a medium piece, rinse it off well since it comes from the ocean and then soak it in water for at least an 1 hour.
With a sharp chef''s knife, open up the coconut by slicing/hacking on all four sides. Make it wide enough so that you can retrieve the meat of the coconut later. You will have to slice/hack many times before it will open for you. Place the water in a large glass container. Repeat this to all 4 of the coconuts.
Place 2/3 cup of the coconut water a a blender. Place the rest in the fridge for later use. Coconut water is nature's Gatorade, it's great to have after exercising to restore your electrolytes.
Picking out coconuts: make sure there are no brown bits on the bottom of the coconuts (that means they are rotten inside). A lot of grocery stores carry them, just make sure you check them over properly, as often they are not high quality.
Place all the other ingredients in the blender, blend until smooth and creamy. Place in fridge to thicken.
Place a few tbsp of raw chocolate for a different flavour.
All pudding recipes can be turned into a pie!
Simple raw pie crust
2 cups dates
2 cups pecans
Blend well in food processor and press into a 9 inch pie plate. Pour pudding recipe on top. Chill for a few hours to set.