Coconut Pudding is one of my most frequently made desserts, and it’s so easy! 
I whipped up a batch in my hotel room the other day and decided to add some toppings to it. It reminded me of cereal or oatmeal in a way, but without the gluey effect in the intestines. And since cereal was one of my all time favorite non-detox foods back in the day, I was more than happy to call this one a keeper.
Coconut Pudding Bowl (makes 2 servings, or in my case 1 large serving)
-1 bag Exotic Superfoods frozen young coconut meat
-coconut water or filtered water/almond milk combination, as needed to reach desired consistency
-splash vanilla extract
-plain or vanilla liquid stevia to taste
-a couple ice cubes (or just chill in refrigerator before serving)
-optional: 2 teaspoons cinnamon OR 2 tablespoons carob/cacao powder with pinch of sea salt (for chocolate variation)
*Add toppings: sliced bananas & fresh berries (with extra cinnamon on top) or sliced bananas, almonds, shredded coconut, and/or dried fruit
Place ingredients in Nutri Bullet or high speed blender and blend until smooth. Add appropriate amount of liquid to achieve desired texture. I didn’t take exact measurements (and rarely ever do) so feel free to adjust flavors to your liking!
Don’t forget to add your favorite toppings if you want to make it a bowl. I added banana and blueberries to mine, but if you want to omit the blueberries and do almonds, flaxseeds, shredded coconut, and/or dried fruit (goji and mulberries are my favorite) it will still be properly combined and much easier to digest than a typical acai bowl concoction.
Feel free to share your delicious and creative combinations so we can try them all! 😛
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