Almond Cream and Young Coconut Pudding, YUM!
Yesterday I had my good friend over and her family – she is 34 weeks pregnant and has two adorable boys under 5. She is an amazing mom (I should get her to write parenting & educational tips for kids) and I knew that she would enjoy a sweet and creamy treat. J I made a raw vanilla almond pudding that we mixed with my traditional young coconut pudding. Here are the simple recipes…
The Almond Cream sauce takes less than 2 minutes to make and will store in the refrigerator for about 5-7 days. The only prep needed ahead of time, ideally, is soaking the raw almonds in water for about 6-8 hours – this reduces the fat, increases the protein (becomes a complete protein), enhances digestibility and increases the enzymes content of the almond. I highly recommend soaking the almonds in a glass jar half full of almonds and filled almost to the top with water – alkaline water is the best to use.
Use the almond cream as the “dressing” for fruit salad, as a dip for sliced fruit, spread on pancakes or toast, mix in your tea, or eat as a yummy pudding.
You can read more about the Young Thai Coconut meat and water and its health benefits: http://www.justgoodenergy.com/?s=coconut+pudding. It is extremely nutritious and amazing for the digestive system. J My son and I eat this pudding every morning mixed with plain goat yogurt and some type of raw nut sauce, such as the Almond Cream. I alternate adding Baby Familia, peanut butter & jelly, and sometimes plain oatmeal or steel cut oats – you can be creative.
Almond Cream:
1. In a blender add the following: 1¼ cups raw soaked almonds, ¼-1/3 cup agave or honey (depending on how sweet you like it), ½ ounce vanilla extract, few dashes of cinnamon, 1 cup water (alkaline is best), and a few dashes of Celtic Sea Salt.
2. Because the cream is raw, versus cooked with flour which binds sauces together, I like to add 1 tsp of Xanthum Gum to this sauce. I know it sounds like a chemical but it is a type of bacteria that feeds on sugar and actually grows on broccoli and cauliflower. It is used for thickening and binding sauces and is also gluten-free. Found at your local Health store. **
3. Blend on high until smooth and creamy.
*Makes about 2 cups
**My mom just tried this recipe and replaced the Xanthum gum with shredded coconut (she didn’t have any) and said that it turned out delicious!
Young Coconut Pudding:
1. Purchase Young Thai coconuts from a local health store. Ask them to cut the top off for you and reseal with the plastic. You can cut them yourself but they are very difficult.
2. With a metal spoon, scoop out the inside of about 2-3 young coconuts and place the meat in a blender.
3. Add 2-3 Tsp agave, honey or maple syrup; a splash of vanilla extract; a dash of cinnamon and about 1/3 cup of liquid – use either water, dairy free milk or the coconut water from inside the coconut.
4. Blend on high until smooth and Creamy.
*Use within 2-3 days
Mix the two together and YUM!!
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