Tag Archives: Coconut Pudding

Vanilla Coconut Pudding

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coconut-pudding

Coconut pudding is a quick and easy dessert filled with healthy fats.

This recipe originally came from Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats by Dr Mary Enig and Sally Fallon Morell. The addition of homemade vanilla extract and vanilla seeds gives this pudding a delicate flavor.

2c hot water and 1c cold water
1c dried organic coconut flakes
big pinch of sea salt
1/4c organic creamed coconut
2T homemade vanilla extract
2-4T organic coconut oil
1T local honey
1tsp organic cinnamon, sprinkled (optional)
vanilla bean seeds (optional)

Bring the 2c waters to a boil. Add the coconut flakes and sea salt. Simmer for 10-15 minutes. At the end of the cooking, melt in creamed coconut. Remove from heat and transfer to a Vitamix machine or food processor. Add the vanilla extract, coconut oil and honey. Blend until the mixture is very smooth. Add the 1c of cold water and blend again. Pour the mixture into a glass bowl. The homemade vanilla extract and vanilla seeds gives the pudding a very delicate favor. Top the pudding with a sprinkle of cinnamon if desired, but I like the pudding best with just vanilla bean seeds.

Let the pudding cool overnight in the fridge. The pudding may separate into a hard top and a liquid bottom. This separation doesn’t happen when using the Vitamix machine. If the pudding does separates using a food processor, just stir before serving. The pudding can also be eaten warm for breakfast or quick snack.

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If you look carefully you can see the tiny vanilla bean seeds in the coconut pudding. Delicious!

Homemade Vanilla Extract

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Vanilla extract is very easy to make but does require a bit of time. Making vanilla extract uses the same technique as making any other extract.

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Vanilla extract was the first extract I ever made. It opened the door to making all kinds of? food and medicinal extracts.

1 part organic whole vanilla beans, chopped or split
4-5 parts organic vodka

There are a number of ways to prepare the vanilla beans. One is to cut the beans into small pieces before adding them to the vodka. This method gives a very strong vanilla flavor to the extract very quickly. The vanilla bean pieces can be minced up and used in desserts. Another way is to cut the bean in half and carefully split the vanilla beans down the middle. Splitting the vanilla bean lengthwise takes longer to make an extract but it’s easier to remove the vanilla seeds later.

To make vanilla extract, use a small pint-sized glass canning jar with a plastic lid. Put the vanilla beans into the alcohol. Ensure the vanilla beans are completely immersed in the alcohol. Label the jar as vanilla bean extract. Put the percentage of alcohol, today?s date and the decanting date. The vanilla extract will be ready for use in six weeks but the extract can be used before that day. DO NOT throw out the vanilla beans after making the extract. Use the whole vanilla beans in desserts.

The whole vanilla bean pieces can be removed from the extract and added to ice cream or desserts after being finely minced. Some people prefer using only the seeds. Splitting the beans down the middle makes it easier to remove half of a bean from the extract and scrape off the seeds. The vanilla seeds can be scraped from the whole, half bean using a sharp knife. If you have never used vanilla bean seeds for ice cream or desserts you are in for a treat.

If you run out of vanilla extract just add more vodka to the remaining vanilla pieces. The second extract will be less potent but it can save a trip to the store.

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There is a second product that comes from making homemade vanilla extract. Splitting the vanilla bean lengthwise allows for easy scrapping of the vanilla seeds. Vanilla seeds are an amazing addition to ice cream and desserts.

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Here’s some vanilla seeds in Coconut Pudding. Vanilla seeds are also delicious in ice cream.

If you would like more recipes on making medicinal extracts please see Healthy Household: Staying Clean Safely.