Today’s recipe is for a delicious coconut pudding that can be easily turned into ice cream. It’s completely egg-free, dairy-free, vegan and raw.
Since our main ingredient is coconut fat, I suggest eating smaller quantities. Coconut fat is much healthier than animal fats, but it still has to be consumed in moderation. I usually put it in some little cups and it’s so sweet and delicious, that this small quantity is completely enough to satisfy my sweet tooth.
- 1 can of full-fat coconut milk
- 2-3 tablespoons of chia seed
- Sweetener of your choice (In my case honey)
- Flavor of your choice: cocoa or cacao powder, cinnamon, vanilla extract (I choose cacao powder)
- Shredded coconut (optional)
Put the can with coconut milk in the fridge for a few hours or overnight.
Then, flip the can up and pour out the liquid (you can keep it and use it in smoothies). Put the fat that’s now at the bottom in a bowl and whip it until you get a creamy consistency.
Add the sweetener, the shredded coconut and the flavor you choose, and mix everything well. Then add the chia seeds and mix again.
Put in glasses and cool the mixture in the refrigerator for a few hours or in the fridge if you want to eat it as an ice cream. I decorated my glasses with some melted chocolate for an even yummier look.
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