The plan, was to make a layered coconut pineapple cream parfait, yum. Even before that, I wanted to make a blueberry parfait but the blueberry’s aren’t in season so couldn’t get them and to say the least, I guess I was never really fully committed to the pineapple idea. Last night, I put the first half of the coconut meat in the Vitamix to make the coconut layer, added the vanilla bean and coconut water, and gave it a quick taste test. Much to my delight, I was taken back in time to the days of Double Stuff Oreos! Caleb and two of our friends who were visiting from Vancouver for the evening gave it a try and even they were like “wow, that tastes like an oreo cookie!!”.
Yes, new plan. This is how the pineapple parfait turned into an oreo pudding. I quickly pulled out the carob and created the chocolate layer and boom, here’s what we got! This recipe was super simple, and the process of putting it all together took about 10 minutes. Mommas, this is a healthy snackaroo
first half (vanilla):
second half (chocolate)
1 Cup Coconut Meat
3-4 tbsp Irish Moss
1.5 tbsp warrior foods vanilla protein powder
1 tbsp lucuma powder
1.5 tsp carob powder
1/2 tsp ground vanilla bean
3-4 tbsp coconut water
If you’re wondering where to access a few of the ingredients, most can be found on RawGuru.com.
Soak irish moss over night, rinsing a few times in between. (Min soak for 6 hours). Remove from water and put your irish moss in the Vitamix with about 1/4 cup of water. Blend on high until the mixture is completely creamy without any lumps. Pour in a bowl and set aside.
This is what it should look like blended
Pudding Instructions: Put your coconut meat into two halves of 1 cup each. Follow recipe for the first half, put all ingredients in the Vitamix and blend on low to medium for 20 seconds or until creamy. Pour into a bowl and set in the fridge. Repeat this process with the chocolate layer and second half ingredients.