Prep 15 mins
Cook 0 mins
This recipe is so simple and easy—it takes only a few minutes (not including the coconut whacking). You can substitute carob for the cocoa, as regular cocoa powder is usually ground from roasted cacao beans and therefore not really raw. If you are using a Vita-Mix blender, you can add a bit of raw cacao beans to the blender in place of some of the cocoa powder, for a bit more intense flavor. You won’t believe that there is no cream or milk in this pudding. Very creamy and smooth. People are always shocked that there is no dairy in it.
- 2 cups coconut meat (from young coconuts)
- 3⁄4 cup coconut water, at room temperature (or more, if needed to thin)
- 1⁄2 cup maple syrup (reduce maple syrup if you want it less sweet)
- 1⁄3 cup agave nectar, found in health stores (cactus syrup)
- 1⁄2 cup cocoa powder
- 2 tablespoons vanilla extract
- 1⁄4 teaspoon sea salt
- In a Vita-Mix or high speed blender, puree all the ingredients until completely smooth, stopping to scrape the sides as necessary. Transfer to bowls and chill form a firmer pudding, or eat it straightaway. Try this with raspberries and fresh mint, or chopped nuts. Serves 4.
- NOTE: Young coconuts are found in Asian markets. The whole young coconuts generally come with the husks trimmed down, so they sit flat with a pointed top. To open these coconuts, a cleaver is your best bet. You can use a chef’s knife, but if you do, make sure it’s an old, inexpensive one! Lay the coconut on its side, securing it so that it won’t roll Try not to hold the fruit with your free hand while you make the first cut (in case you have particularly bad aim!). Holding the knife high, bring it down sharply near the top of the coconut. The knife should sink in about 1/3 of the way, breaking through the inner shell. Quickly set the coconut upright so as not to lose the water to the cutting board. If you didn’t succeed in breaking the inner shell, rotate the shell and try the technique again. Drain the coconut of its water into a blender or bowl, then use the cleaver or knife to finish cutting off the top to get at the meat.
- The meat will range from very thin and very soft (sometimes even with a pale purplish hue in very young coconuts), to thicker and firmer. The firmer meat is best for recipes that call for noodles or pasta squares. Sometimes you have to open a few before you get one with nice firm meat, but the soft meat is perfectly good for sauces and smoothies, and coconut meat freezes beautifully, so all of it is good to use. The best way to get the firmer meat out is by using the back of a spoon to pry it from the sides of the coconut, then trim away any of the shell residue with a paring knife.
- The Raw Truth—The Art of Preparing Living Foods Jeremy A Safron.