Blueberry Coconut Pudding

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What is it like? 

- Rich 

- Blueberry 

- Coconut-y

blueberry pudding dairy free

Recipe

3-4 servings, 10 minutes prep, 0 minutes cooking

1/2 cup coconut cream
1/2 cup blueberries, fresh or frozen and thawed
4 oz silk tofu
1 tbsp coconut oil
1 tbsp honey OR 5 medjool dates
1/4 tsp cinnamon
1 tsp lemon juice + zest, optional

Directions:

  1. Warm up the coconut cream and blueberries (about 30-60 seconds in the microwave or gently on the stovetop until hot to the touch).
  2. Place all ingredient in a blender and blend for about 30 seconds.
  3. Pour into serving sized cups or bowls, cover, and refrigerate until cold. It is best the next day, but can be served same day.

TIPS
This recipe is best with tart, flavorful blueberries.
Cinnamon is said to have many evidence-based health benefits, such as reducing inflammation and decreasing the risk of heart disease.
If you do not have blueberries, you can try other flavors of fruit!