This could easily be a dessert, but I made a lot of this last summer for breakfast. I usually don't like to eat breakfast as soon as I wake up, but my kids are famished the second their eyes open (or at least they claim to be).
(She's screaming inside.)
("If you don't feed me, I just might eat you.")
So I usually can't spend a lot of time making breakfast and it's good to make something that can be eaten a little later. This pudding works both ways.
I've made many variations of this pudding; mango is another favorite. My belly has been perpetually pissed off since my trip to Utah so I'm trying to eat a lot of raw food and get some probiotics in every meal. I used coconut kefir for the probiotics in this dish. Most recipes for raw pudding include dates, but this pudding is quite sweet enough without them.
ingredients pudding: 1/2 c. cashews, preferably soaked 1 young coconut 1 ripe banana 1 c. strawberries (frozen or fresh) juice of 1/2 lemon seeds from 1/2 vanilla bean, or 1/2 t. vanilla extract 1/4 c. kefir, yogurt, coconut water or another liquid
walnut crumble: 1/2 c. walnuts 1/4 c. almonds 2 dates, seeded 2 pinches of salt
slices strawberries and bananas, to garnish
instructions 1. Open the coconut and remove the meat as outlined here. Reserve the water for another use, or use it for the liquid in place of kefir or yogurt.
2. Put the cashews in a blender. Top with the coconut meat, fruit, lemon juice, vanilla seeds and kefir.
3. Process at a low speed until the cashews are broken apart, then increase the speed to blend the pudding very smoothly.
4. In a food processor, combine the nuts, dates and salt and process until beginning to come together in sticky crumbles.
5. Distribute the pudding into bowls and top with crumbled nuts and sliced fruit.