Recipe: Raspberry Coconut Pudding (SCD, GAPS, Paleo, AIP)

Breakfast

Oct 25
raspberry, coconut, pudding

A favorite non-dairy food is my Coconut Blueberry Pudding. For more variety, I switched to raspberries and made this delicious Raspberry Coconut Pudding.

Raspberry Coconut Pudding

I developed this series of flavored coconut pudding recipes serendipitously when I accidentally left a shake in the refrigerator overnight. I was excited to see how thick and creamy it became.

A perfect dairy-free comfort food!

When you are dairy-free it is hard to satisfy that urge for something creamy and cold.

I am most excited about this simple recipe because it does not contain any additives or added sweeteners. Commercial brands of pudding and custard have all kinds of artificial sweeteners,colors and other additives (see the 2 Common Food Additives That Damage Your Gut Lining).

The well ripened bananas are totally sufficient as sweeteners. However, if you find it needs a little more, feel free to add a little honey or other natural sweetener of your choice.

Benefits of Coconut Oil

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.

Investigations on the effects of the medium chain triglycerides in coconut oil, on neurological diseases such Alzheimer’s, show benefits. Other research shows coconut oil to benefit epilepsy.

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.

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Recipe: Raspberry Coconut Pudding (SCD, GAPS, Paleo, AIP)

raspberry, coconut, pudding

Creamy non-dairy pudding

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 18 minutes

Ingredients

Instructions

  1. Place the coconut oil and coconut concentrate in a 2 quart pot and on a low heat gently melt, stirring occasionally
  2. If the temperature is too high the coconut will burn, so be careful
  3. In a separate pot heat up the frozen raspberries with a little water
  4. You just want to be able to blend everything when it is warm so that the coconut does not harden into tiny pieces
  5. Add all the ingredients to the blender with the bananas and blend until very smooth
  6. Pour into a bowl and place in the refrigerator for 1 hour until firm
  7. Enjoy fresh fruit and some shredded coconut on top
  8. This is a great breakfast or snack

Notes

If you are in the beginning stages of a healing diet, you may want to pass the raspberries through a sieve in order to remove the seeds. The seeds are tiny, but may be an issue for some. This will make the raspberries more watery, but the recipe will still work. Sometimes I pass half the raspberries through a sieve just to remove some of the seeds.

Equipment

I get all my high quality coconut products here.

See my recipe for Mango Coconut Pudding.

Like this recipe? Get many more and tons of information and instructions on using grain free flours in my fantastic kindle books. You don’t need a kindle to read them, as Amazon offers a FREE reader for all devices, on the sales page for each book.

Grab my kindle books here!
Grain Free Paleo Breads
Grain Free Paleo Snacks
Grain Free Paleo Desserts and Treats

These recipes are suitable for Paleo, SCD, GAPS and all grain free eaters.

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Recipe: Raspberry Coconut Pudding (SCD, GAPS, Paleo, AIP)

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