4 Tablespoons Lakanto Golden Raw Monk Fruit (use MYTINYLAGUNA for 20% off)
2-4 Tablespoons almond or coconut milk (or any milk you prefer)
header coconut cream ingredients
1 jar of coconut cream
2 Tablespoons Lakanto Monkfruit Powdered (use MYTINYLAGUNA for 20% off)
1 Teaspoon vanilla bean powder or extract
to make the pudding add all of the pudding ingredients into a blender or food processor. blend until it is fully creamy and pureed.
To make the whippied coconut cream take your chilled coconut cream out of the fridge and scoop out the top thick cream that is on top of the jar. Discard the rest of the liquid.
Place into a food processer, blender or kitchen-aid along with the Powdered Monk Fruit and vanilla.
Whip until fluffy and sweet.
layer the pudding and cream or just make 4 small puddings with the carob/chocolate base with the whipped coconut cream on top. Store in fridge or enjoy right away. xo
pudding – carob & coconut cream
food processor or high speed blender
Avocado pudding has been one of my staples for over the past 5 years. This will be one of your staple recipes that you can make on its own or even a PIE. But let’s not get too crazy just yet. The pie I’ll save for another day. I’m giving two options for this recipe.
Carob vs. Cacao
My love in life has truly always been cacao – what is cacao? it is what we make cocoa out of. Although cacao is to be considered a superfood with all the mineral and nutrients when in its raw form. Cocoa is after it has been roasted and processed down. During this time of my life, I have to take a break from cacao – similar to when folks give up coffee. Therefore I have given you both options will give you exactly what you are looking for. Carob tastes very similar to chocolate just without the caffeine. Can you give me a happy dance?!
Anywho this recipe I’ve made for my family in Midwest who let’s just say they have a very different palette than my own. I didn’t tell them it had avocado and they LOVED it. Asked for the recipe and even ate the leftovers for breakfast the next day.
The recipe was learned and inspired by my raw vegan foodie days when I worked at a raw vegan cafe here in Southern California and I’m so glad I did so I can share it with you.
& the best part is it literally takes 15 minutes in a food processor or blender for you to be a pudding guru. xo