- 1 sweet young coconut, water and meat separate
-¼c dehydrated, unsweetened coconut flakes
-2Tbsp raw chia seeds
-½ tsp vanilla
Step 1: Your Coconut
Begin with a a one or two sweet young coconuts, and remove all of the water into a measuring cup. You will need approximately 1½c coconut water. Amount may vary depending on how thick you like it.
Step 2: Mix It All Up!
Combine your chia seeds, coconut water, coconut flakes, vanilla, and date paste, and blend with a hand mixer, food processor, or blender, just enough to evenly mix ingredients. Place bowl in refrigerator and let stand for at least 30 minutes, then check consistency, and add more coconut water if desired, and return to refrigerator until the pudding is a consistency that you like.
Step 3: Time to Serve!
Once the pudding is where you like it, transfer to 4 small bowls or ramekins, you can return them to the fridge until you're ready, or serve them immediately. Top with coconut creme, sliced strawberries and some more coconut flakes for decoration.
Step 4: Date Paste
In a food processor, combine pitted dates, and a little water. Combine until smooth, adding water a LITTLE at a time if needed to blend smoothly. Save in an airtight container in refrigerator to use for recipes.
Step 5: Coconut Creme
In a food processor, add meat from a sweet young coconut, adding small amounts of the removed coconut water, gradually, until the creme is the right consistency. Add desired amount of date paste to make it as sweet, or mellow as you like it. You can also add small amounts of fresh strawberry to give it a hint of fruit flavor. (I used strawberries, since I like the combination, but you can get creative with other varieties!) Keep in a container in the refrigerator until each time you use it, shopping it back up if needed.