Foodie Friday~Coconut Pudding

I haven’t done a Foodie Friday post in a long while. I have been experimenting a lot with foods since my SBO surgery. Large amounts of milk don’t sit well in my digestive system, so I use coconut milk. I have also been working with chia and flax seeds to thicken things. I use them in my smoothies, and I’ve also made chocolate puddings with them. However, I wanted a coconut pudding that wasn’t brown. I needed it desperately, as I was no longer eating yogourt (something I never thought I would give up). Being a West-Indian, I also don’t measure often~I just eye-ball. I can almost never give a person a recipe unless I’ve done it a few times. This Coconut Pudding is very easy…And it tastes delish! I used psyllium instead of the seeds to thicken it, and just a bit of sugar. If it isn’t sweet enough for your tastes, add more (I don’t like too sweet). Keep in mind, it will never be quite the same as a “normal” pudding. But this one is nice consistency. I use canned coconut milk. I haven’t tried making my own quite as yet.

COCONUT PUDDING
1 12-oz (375ml) can coconut milk (without additives)
1 tbs virgin coconut oil, melted and cooled
1 tbs. cane sugar
2-1/2 tbs psyllium (I buy at the bulk food store)

Pour coconut milk into a blender. Add the rest of ingredients and blend on low for 2 minutes. Turn onto high and blend for another minute. Pour into a glass container, cover and chill for 3-4 hours or overnight. Stir it up before serving.

Perfect over fresh fruit!

Perfect over fresh fruit!

Like I said, I use it as my yogourt substitute. I put it on fruit, and add some granola (like in pic). Or, I just have a small bowl on its own. The coconut oil helps to satisfy your appetite, so a little goes a long way!

Enjoy,

May Your Cup Always Be Full,

Stephanie, Emerging Princess

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Water For The Journey

Book Release PartyOctober 25th, 2013
The long-awaited release of Water For The Journey: 156 Days To Freedom. All day givaways and book release party!
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