Chocolate coconut pudding, and how to make your own coconut spread

Chocolate Coconut Pudding

Ingredients

• 2 ripe bananas — well ripened with many brown spots
• 2 tablespoon cocoa powder 
• 3 tablespoons coconut spread 
• 15 drops stevia 
• 1 teaspoon honey
• 1 teaspoon shredded coconut
• 5 – 6 crushed crispy nuts 

Equipment

• Mini food processor

Instructions

1. In a small pot carefully melt the coconut cream until it is smooth — be aware that this will burn on a low heat so keep stirring it until melted
2. Place all the ingredients except the shredded coconut and the nuts, in the mini processor and process until it is smooth
3. Place the nuts into a ziplock bag and crush with the bottom of a plastic cup
4. Sprinkle the nuts and shredded coconut on top of the pudding
5. Refrigerate 30 minutes before serving or eat immediately
6. Add fresh fruit or berries for more fun

Prep Time: 5 minutes
Yield: 2 servings

Coconut Butter is made from raw dried shredded coconut. When you puree the shredded coconut the coconut oil and coconut meat mix together and turn into a butter spread. You must use shredded coconut that has not been defatted. Pure dried shredded coconut will make perfect coconut butter.