Raw Coconut Passionfruit Pudding

Raw Coconut Passionfruit Pudding Recipe

Raw Coconut Passionfruit Pudding Recipe

I know it’s supposed to be fall, but someone has apparently forgotten to tell the weather that. Last week we had a definite cold streak which left me in comfy, cozy sweaters craving nothing but pumpkin pastries and lattes and whatnot, making me feel like falling leaves and Halloween are just around the corner. Cupcake slept all sweet and snuggly on the couch all day like she was ready for hibernation.

Cupcake the Pescetarian and the Pig

This week, though? I’m not sure what’s going on, but it’s sunshine and 80 degree days and so much weather confusion that even my trees that had dropped their leaves for fall are now sprouting new ones. On the plus side, it brings back the longing for refreshing summer flavors like lime, coconut, and passionfruit. This Raw Coconut Passionfruit Pudding has all of these wonderful flavors, but even better it is total natural with no added sugar. Plus, Young Coconut prices are pretty low at the moment, and one of the best side-benefits of this recipe is that you’ll be able to obtain 100% raw fresh coconut water to consume separately.  It will be the most wonderful coconut water you’ve ever tasted, trust me.

Raw Coconut Passionfruit Pudding

For this recipe you will need 3 fresh Thai Young Coconuts. These coconuts are usually found at international supermarkets. If you’re in Charlotte, you can get them at Super G Mart on Independence Blvd. Because these are intimidating to open, I’ve included a link to a video of exactly how to cut these open to keep the water intact as well as get easy access to the coconut meat (for some reason I feel the need to remind you that I am not the man in the video… haha)

 

 

So here we go!

Raw Coconut Passionfruit Pudding6

Raw Coconut Passionfruit Pudding

Ingredients:

(Serves 2)

  • The meat of 3 Young Thai Coconuts
  • 3 Tbsp. Coconut Water
  • 6 Dates, pitted
  • 1 Passionfruit (Pulp only… or 1 Tbsp. of Passionfruit Pulp)
  • 1 Tbsp. Fresh Lime Juice
  • Raspberries and Kiwi for garnish (optional)

Way too easy instructions:

Open your 3 Young Thai Coconuts, pour water into a separate container, and scoop out all of the meat.

Raw Coconut Passionfruit Pudding

Put all 5 ingredients in a food processor and blend until smooth, about 2 minutes. I used the passionfruit with the seeds included which will yield a crunchy pudding, as the seeds will remain very crunchy. For a smoother pudding with 0 crunch, use only pulp and no seeds. You can also purchase frozen passionfruit pulp at most international supermarkets which can be used the same way, thawed.

Put mixture into 2 ramekins or serving bowls, evenly distributing the pudding.

Place covered in the refrigerator for at least 2 hours. Garnish and serve!

Raw Coconut Passionfruit Pudding

Raw Coconut Passionfruit Pudding
 
Prep time
Total time
 
This Raw Coconut Passionfruit Pudding is a cool tropical delight that is 100% natural with no added sugar or sweeteners.
Author:
Recipe type: Dessert
Serves: 2
Ingredients
  • The meat of 3 Young Thai Coconuts
  • 3 Tbsp. Coconut Water
  • 6 Dates, pitted
  • 1 Passionfruit (Pulp only... or 1 Tbsp. of Passionfruit Pulp)
  • 1 Tbsp. Fresh Lime Juice
  • Raspberries and Kiwi for garnish (optional)
Instructions
  1. Open your 3 Young Thai Coconuts, pour water into a separate container, and scoop out all of the meat.
  2. Put all 5 ingredients in a food processor and blend until smooth, about 2 minutes.
  3. Put mixture into 2 ramekins or serving bowls, evenly distributing the pudding.
  4. Place covered in the refrigerator for at least 2 hours. Garnish and serve!

 

Raw Coconut Passionfruit Pudding

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One Response to “Raw Coconut Passionfruit Pudding”

  1. October 2, 2014 at 1:13 pm #

    I love Super G! There is one in Greensboro too. I am totally making this recipe soon. It sounds perfect.

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