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Creamy Vanilla Coconut Pudding

10 macadamia nuts or 20 cashews

Meat from one young coconut

Approximately ¼ cup almond milk, water, or coconut water (almond milk works very nicely)

9 pitted dates

Seeds scraped from one vanilla bean

1 pinch of sea salt

Place all ingredients in a blender (the high-speed Vitamix® blender works perfectly), blend until creamy. Chill.

Makes approximately 1.75 cups

 

Source: Adapted from Bruce Wall’s

"Bananas with Creamy Vanilla Topping"