When you are dairy free it is hard to satisfy that urge for something creamy and cold. This Coconut Blueberry Pudding does just that!
Ice cream comes to mind but I am thinking about something that is not as sweet and can be eaten on a daily basis.
I was making shakes every morning with coconut oil, coconut concentrate and some fruit. However, it is time consuming to warm up the oil and the concentrate every morning, especially for someone in a rush to get to school or work.
I accidentally left a shake in the refrigerator overnight and it turned into a pudding that was not only delicious, but outrageously creamy.
I am most excited about this simple recipe because it does not contain any additives or added sweeteners. The well ripened bananas are totally sufficient.
However, if you find it needs a little more, feel free to add a little honey or other natural sweetener of your choice.
Coconut oil is rich in lauric acid, which is known for being antiviral, antibacterial and antifungal. Lauric and palmitic fatty acids are found in mother’s breast milk and help protect the infant against pathogens. Studies have shown the antimicrobial benefits of coconut oil.
Coconut oil has a medium smoke point which makes it really good for pan sauteing and baking. It tastes delicious in baked goods and is great to add to shakes and other beverages.
Click here for more information about coconut oil and what to look for when you buy it.
Blueberries add flavor, texture and a slew of antioxidants to any dish. Antioxidants consist of a group of vitamins, minerals and enzymes that help bind up harmful metabolic by-products called “free radicals” that can lead to tissue and DNA damage, cancer, heart disease, diabetes and other age-related diseases.
Free radicals are highly reactive compounds that are formed from normal metabolic functions in the body and also when our cells are exposed to a variety of substances such as radiation, chemicals, pollution, smoke, drugs, alcohol, pesticides and the sun. A poor diet also contributes to the formation of free radicals.
Anthocyanin (the pigment that makes blueberries blue) contains naturally occurring plant chemicals called polyphenols which have very high antioxidant characteristics. The darker, deeper blue fruits have the highest anthocyanin values, thereby supplying the most potent antioxidant sources.
The USDA Human Nutrition Research Center on Aging in Boston has developed an assay called ORAC (oxygen radical absorbance capacity), which rates the antioxidant capacity of foods. Fresh blueberries have a high level of ORAC, at 2400 per 100 grams.
Researchers have found that blueberries rank #1 in antioxidant activity when compared to 40 common fresh fruits and vegetables. You can’t get much better than that.
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