Blueberry Pudding Cake

Servings: one 9 x 9-inch pan
Preparation Time: 20 minutes

Ingredients:

• 1 cup frozen blueberries
  or
• 1 cup fresh blueberries and 1/4 cup juice of choice (I used mango.)
• 1/2 cup Coconut Cream Concentrate
• 1/2 cup full-fat coconut milk*
• 1 egg, (large), at room temperature
• 2 tablespoons honey
• 1 teaspoon vanilla
• 1 cup almond or chestnut flour
• 2 teaspoons baking powder
• 1 teaspoon Himalayan Pink Salt

Directions:

Make sure all ingredients are room temperature. The Coconut Cream Concentrate should not be melted but spreadable. If it is hard, immerse jar in very hot water or simmer gently on stovetop.

Whisk together Coconut Cream Concentrate, coconut milk, egg, honey, and vanilla in a large mixing bowl.

In medium-size bowl, mix together almond flour, baking powder, and salt.

Slowly add dry ingredients to wet, whisking until combined.

Preheat oven to 375 degrees F and grease a 9 x 9-inch baking pan. I used melted coconut oil. Pour batter into pan and spread with a small spatula. Top with blueberries.

If using fresh berries, bring berries and juice to a simmer over medium heat on the stovetop. Once it bubbles gently, reduce the heat to low and simmer for 4–5 minutes until the mixture thickens. Pour over the cake batter.

Bake in preheated oven for 20–25 minutes. 20 minutes will give you more of a pudding consistency, whereas 25 minutes will get you more on the cake side. I like to split it down the middle and go for 22 minutes, but every oven is different. Cool and serve at room temperature, topped with whipped coconut cream or ice cream.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Kate, Togane, Chiba, Japan.

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Banana, Coconut, Chia Seed Pudding

Servings: 2
Preparation Time: 1 hour

Ingredients:

• 1 cup unsweetened coconut milk*
• 1 large banana
• 1 or 2 drops coconut extract
• 1/2 teaspoon stevia (optional)
• 2 tablespoons white chia seeds (You can use any color seeds. I used white just because this pudding is light in color.)

Directions:

Blend milk, banana, and coconut extract in a food processor until smooth. Taste and decide if you want to add stevia or any other sweetener. The banana and coconut extract should provide enough sweetness, but add the stevia (or other sweetener) to make sweeter.

Pour mixture into a bowl and add the chia seeds. Mix well and let sit for at least 1 hour, mixing occasionally.

Pudding will thicken best when left overnight in the refrigerator.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Shelby, Orangevale, CA.

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Dairy-Free Chocolate Truffle Pie

Servings: 10
Preparation Time: 4 hours

Ingredients:

• 1/2 cup water
• 1/2 cup honey
• 1/3–1/2 cup cocoa (to taste)
• 1/8–1/4 teaspoon salt (to taste)
• 1/2 cup Expeller-Pressed Coconut Oil
• 2 avocados, about 4–5 ounces apiece
• 1 teaspoon vanilla extract
• one 8-inch graham, crumb, or nut crust*

Directions:

Bring water and honey to a boil; add cocoa and salt. Stir until smooth. This blooms the cocoa, bringing out the flavor.

Pour this into a blender or food processor. Add the avocado pulp, coconut oil, and vanilla. Blend or process until smooth. Pour into the pie crust.

Chill in the refrigerator 4 hours or until firm. Let stand at room temperature for 10–30 minutes before serving to soften slightly.

Recipe and photo submitted by Rhonda, South Jordan, UT.

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