Chocolate pudding and whipped cream, made with coconuts. (Photo: Tricia Williams)
Lose the Reddi-wip. Chocolate pudding and whipped cream are full of sugar, modified food starch, and chemical stabilizers. Our star ingredient this week is coconut. We used the meat of young Thai coconut to make the custard-like texture of the pudding and the fat on the coconut milk to make the whipped cream. Coconut meat is easy to digest and absorb, and is full of dietary fiber and contains manganese that helps the body metabolize fat.
1 can coconut milk, chilled
½ teaspoon maple syrup
Open can of coconut milk. Remove fat layer and place in mixer. Reserve the remaining coconut water in can for chocolate pudding.
Whip coconut fat with maple syrup until it resembles whipped cream.
2 cups young Thai coconut meat
½ cup coconut water
2 tablespoons maple syrup or to taste
¼ cup raw cacao powder
pinch of sea salt
Place the all ingredients in a blender. Pure until smooth. Top with whipped cream. Can store in fridge up to five days.
Recipe: Samantha Watson and Tricia Williams
Tricia Williams is a chef and nutrition educator and founder of Food Matters NYC, a customized meal delivery service in Manhattan.
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