Cashew Coconut Pudding with Sliced Banana Recipe

This recipe is a slight variation on the cashew coconut pudding presented by Ani Phyo in her book Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes. I’ve cut the recipe down in half to make it more appropriate for 1 or 2 people. The cashew coconut pudding on it’s own is very rich. It’s much better when eating it along with something else, hence the sliced bananas. The coconut and banana flavors go together very well.

Equipment

• Blender

Ingredients

• 1 cup organic raw cashews, soaked about 8 hours
• 3/4 cup of water
• 3 dates (I generally use organic medjool dates)
• 1/4 organic shredded organic coconut
• 1 ripe organic banana for each serving
• 1-2 tsp of cacao nibs (optional)

Directions

• Soak the dates in the water for about half an hour.
• Rinse the soaked cashews and place in the blender.
• Add the soaked dates with the 3/4 cup of soak water into the blender.
• Blend until smooth.
• Add the shredded coconut and blend again until smooth.
• In a serving bowl, place sliced banana. Add the pudding on top and garnish with cacao nibs (if desired).
• Enjoy!

Cashew Coconut Pudding with Sliced Bananas - garnished with cacao nibs

The pudding by itself should keep in a refrigerator for about three days. Only slice the banana when you’re about to serve the pudding. This pudding makes a nice dessert, but is also good as part of a raw vegan breakfast.

If you’ve liked this raw vegan pudding recipe, you might also be interested in the recipe for Not A Lemon Pudding.

I get my organic cashews, organic shredded coconut, organic dates, and organic cacao nibs from OrganicLives.

Possibly Related Posts:

• Not A Lemon Pudding Recipe
• Home-Made Vanilla Almond Milk Recipe
• Super Blue-Green Smoothie Recipe
• The Raw Vegan Breakfast
• Brutus Dressing Recipe – a Replacement for Raw Vegan Caesar Salad Dressing?