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"
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