Coconut Pudding and Blueberry Topping

Coconut Pudding

Preparation

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.

Ingredients

• 3 cups of coconut milk

• ½ cup of maple syrup

• ½ cup of cornstarch

• ½ cup of shredded coconut

• ½ teaspoon of salt

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