This is a fruitier adaptation of the chocolate and coconut pudding I posted a few weeks ago. I am so in love with all things coconut right now and seem to manage to incorporate it into every meal in some way or other: coconut oil in my morning smoothie, coconut milk as a dressing on a lunchtime salad, or swirled into a bowl of soup. I even found Thai Basil Curry Vegetable chips in the supermarket the other day – a tasty snack or I put a few on top of a salad bowl for a little coconut-ish crunch.
I think this little gem would make a great weekend breakfast dish when the weather turns balmy!
1 whole coconut – juice and flesh
1 cup of frozen berries
1 banana (optional)
3 tbsp maple syrup / or to taste
1/2 to 3/4 cup full-fat coconut milk
extra coconut milk and berries to serve
1. Deconstruct the coconut. Go here if you need help with this.
2. Into a blender place: 1/2 cup coconut juice, the coconut flesh (save a little to grate as decoration), the frozen berries, the banana, the maple syrup and the coconut milk.
3. Blend until thoroughly combined. Taste and add more maple syrup or coconut milk to get the taste and consistency you desire.
4. To serve, layer the blended mixture in a glass with your choice of berries, coconut milk and grated coconut flesh.
5. Enjoy in the sun!