Chocolate, Coconut, Peanut Butter, Banana, Chia Seed Pudding

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 1 1/3 cups almond milk (or milk of choice)
• 1/3 cup chia seeds
• 2 tablespoons unsweetened shredded coconut
• 1/2 very ripe banana, mashed
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon maple syrup
• 2 tablespoons natural peanut butter

Directions:

Put all the ingredients into a glass jar with tight fitting lid and stir or shake until well combined.

Refrigerate for a few hours or overnight (shake or stir occasionally).

Sprinkle extra coconut on top!

Denise from Wake Forest, NC, just won $50 for this recipe and photo!
Submit yours here.

Piña Colada Pudding

Servings: 12
Preparation Time: 5 minutes

Ingredients:

• 20 ounces pineapple
• 1 cup Coconut Cream Concentrate, softened
• 4 drops liquid stevia or 1 tablespoon honey
• 1 teaspoon vanilla
• 1/4 cup milk (of any kind, coconut*, almond etc.)
• shredded coconut for garnish

Directions:

Blend the pineapple in blender until very smooth.

Add Coconut Cream Concentrate, sweetener, and vanilla and blend until creamy. Add milk until just the right consistency.

Serve in small bowls and garnish with shredded coconut.

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

Recipe and photo submitted by Sharla, Nampa, ID.

Submit your recipe here!

Gluten-Free, Pumpkin Spice, Creamy Cauliflower

Servings: 2–3
Preparation Time: 10 minutes

Ingredients:

• 1 medium head of cauliflower, steamed
• 4 pastured eggs* – See Note below.
• 1 1/4 cups vanilla nondairy milk
• 4 tablespoons coconut cream (the cream that rises to the top of full-fat coconut milk that has been refrigerated)**
• 1/4 cup pumpkin
• 1/2 teaspoon maple flavor (vanilla should work too)
• 1–3 tablespoons sweetener of choice
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• couple dashes of salt
• grass-fed butter (optional)

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Place the steamed cauliflower in a food processor and pulse until it’s “riced”.

Whisk the 4 eggs in a large mixing bowl and set aside.

In a medium-sized saucepan, combine the milk, cream, pumpkin, and cauliflower and slowly bring to a boil. Reduce heat to a simmer and cook for 1–2 minutes.

Remove the pan from heat and add 1/4 cup at a time to the eggs, whisking the entire time you add the hot mixture. The eggs will start to cook if you aren’t careful. This process makes the eggs safe to eat for those concerned with eating raw eggs.

Pour the mixture back into the food processor, add the maple extract, spices, salt, and sweetener, and pulse until well combined.

Serve hot with a dollop of grass-fed butter (optional).

Quick notes:

Since all cauliflower heads are different sizes, you may want to add milk if it seems too thick or add some almond flour to thicken it up.

Variations:

Serve with nuts, coconut or fresh fruit on top. Another variation would be to replace the pumpkin with applesauce and just use cinnamon for the spice. You could also add just cocoa powder or simply leave it as a maple-nut version.

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

Recipe and photo submitted by Kate, Highlands Ranch, CO.

Submit your recipe here!