Hey, there! It’s been a little while, but DO I EVER have the recipe for you today! The secret to the rich, creamy texture and natural sweetness is frozen coconut meat; you can find it at some Whole Foods or health food stores (I buy it from Milkman SF). In less than 10 minutes, you’ve got perfect pudding.

As the weather cools, I’ve been enjoying some heartier fall recipes, like mushroom bolognese and West African Peanut Soup; both delicious and highly recommended. What are you cooking up this fall?

Mint Chocolate Pudding

 

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Author: noctekana@gmail.com

Serves: 2½ cups pudding

Ingredients

• 12 oz package frozen coconut meat
• 1½ cups cold water
• ¼ tsp fine sea salt
• ½ tsp vanilla extract
• 1½ tbsp raw cacao powder
• ⅛ - ¼ tsp peppermint extract

Instructions

1. Partially thaw the coconut meat by submerging the sealed package in a bowl of very hot water for 3 minutes.
2. Add all ingredients except coconut to a high-speed blender.
3. Using your hands or a knife, break up the coconut meat into chunks and add to blender.
4. Blend on high for 90 seconds.
5. Add ⅛ tsp peppermint extract, blend and taste, and add remaining ⅛ tsp if desired. Refrigerate for 2 hours to cool the yogurt. Enjoy!

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