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.

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