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May 1, 2011 / amyjmcintosh

Cashew coconut pudding

Cashew coconut pudding

Did you eat one too many chocolate bunnies over Easter? Personally, I was doing really well at abstaining from chocolate until Easter Monday rocked around and I was given a box of Lindt balls. David Copperfield would have been impressed at how I made the Lindt balls disappear, almost like magic. One minute they were there, the next, they were gone!

If you’re anything like me and ridden with guilt from your Easter binge, may I suggest a healthy breakfast recipe that will help salvage some of the damage? While ‘cashew coconut pudding’ may sound anything but healthy, it is actually full of goodness. In fact, it’s one of those raw food recipes that I came across in Ani’s Raw Food Kitchen.

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Cashew coconut pudding
Adapted from Ani’s Raw Food Kitchen
Serves 4

2 cups cashews (preferably soaked overnight in water)
11/2 cups water
1/4 cup pitted dates
1/2 cup shredded dried coconut or fresh coconut

Drain the cashews and blend them with water until smooth. Add the dates and coconut and blend until smooth.

Serve in glasses topped with blueberries, sliced banana and shredded coconut. Will keep in the fridge for up to three to four days.

If you like the sound of raw food, here’s a delicious cacao pudding recipe that you might enjoy.

4 Comments

Leave a Comment
  1. Maria @ Scandifoodie / May 20 2011 6:13 pm

    I’m really loving the sound of this! Cashew are just so versatile and the addition of coconut sounds perfect! Thanks for sharing 🙂

  2. Adriennely / May 23 2011 11:49 pm

    Made only with 4 ingredients, how simple! it looks really delicious~

    • amyjmcintosh / May 25 2011 12:47 pm

      Thanks Adriennely. I’ve heaps of feedback on this recipe. It’s dead easy and really healthy!

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