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Coconut Pudding and Blueberry Topping

Coconut Pudding and Blueberry Topping

Blueberry Topping

Preparation

  1. Cook 10 minutes then scoop out 1 cup of the mixture and blend smooth.

  2. Pour back with the rest of the mixture and stir well.

  3. Chill and serve.

Ingredients

  • 4 cups of blueberries, fresh or frozen

  • ½ cup of frozen apple juice concentrate

  • ½ inch of ginger, grated or 1 teaspoon of vanilla

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Ingredients

  • 3 cups of coconut milk
  • ½ cup of maple syrup
  • ½ cup of cornstarch
  • ½ cup of shredded coconut
  • ½ teaspoon of salt

Preparation

Coconut Pudding

  1. Place all ingredients in a saucepan on medium heat. Stir constantly.
  2. When thickened, remove from heat and pour into glass pie dish.
  3. Cover and refrigerate for a few hours before serving.

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