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  • Writer's pictureStephanie Paris

Basil-Lime Coconut Pudding

Coconut pudding is one of my favorite treats. It's all raw, vegan, paleo-friendly, and it's really fun to make. Check out my recipe and directions below, and then click play on the video to see me make it.

I didn't want to assume that everyone already knows how to open up a young Thai coconut (I didn't until a few years ago), so I also made a detailed video on how to do that. You'll find that video at the bottom of the page, and at the end of the video I let you in on a useful tip for storing your fresh coconut water for a later use.

Keep in mind that the flavor of the coconut pudding can easily be changed by adding a different fruit/juice. Try a 1/4 cup of raspberries and a couple tablespoons of lemon juice. Blend the the raspberries and lemon juice in the blender first and then you can strain out the raspberry seeds before blending all the other ingredients together. Get creative! And let me know if you do. I love hearing about all the different kinds of deliciousness that people come up with. Enjoy!

Basil-Lime Coconut Pudding

3 cups coconut meat from 3 young Thai coconuts 3 limes, zested and juiced (about 1/4 cup juice and 1-2 TB zest) 1 cup packed basil leaves (about 2 oz) ¼ cup dates, pitted (about 4 whole) 3 TB coconut oil 1 vanilla bean, seeded ¼ tsp salt 1-2 TB coconut water or filtered water, if needed


1. Open coconuts and scoop out meat

2. Zest limes, then juice the limes.

3. Place lime juice, zest, and basil leaves in vitamix and blend until liquid

3. Strain out pulp with fine mesh straining bag, reserving juice.

4. Place basil-lime infused juice into vitamix along with coconut meat, dates, coconut oil, vanilla bean seeds, and salt. Blend until smooth. If needed, add a tablespoon or two of coconut water or filtered water to achieve smooth mixture.

5. Place into dessert cups and refrigerate to set, 2-4 hours. Garnish with basil leaves and lime zest.

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