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Red, White and Blue Coconut Pudding
Why You’ll Love This Recipe
This Red, White and Blue Coconut Pudding is a creamy, colorful, and completely gluten-free, dairy-free breakfast or dessert that captures the patriotic spirit without turning on the oven.
One of our favorite things about this recipe is the use of BareOrganics Coconut Milk Powder. Unlike canned coconut milk, it doesn’t require refrigeration, and you can make just as much or as little as you need—no more half-used cans sitting in the fridge! It is a great pantry staple to have on hand if you live in areas that have hurricanes! Plus, it’s loaded with nutrients like healthy fats, electrolytes, and lauric acid, which supports immune health and energy levels.
Whether you’re prepping for a summer BBQ or just want a fresh, wholesome treat or make make-ahead breakfast, this pudding is as practical as it is delicious.
Ingredients
This dessert is simple, wholesome, and packed with real food ingredients:
- BareOrganics Coconut Milk Powder – shelf-stable, nutrient-rich, and incredibly convenient
- Maple syrup – adds just the right touch of natural sweetness
- Vanilla extract & sea salt – for balanced flavor
- Cornstarch or arrowroot powder – to thicken the pudding naturally
- Fresh blueberries – antioxidant-rich and juicy
- BareOrganics Goji Berries – a superfood with a tart-sweet flavor and powerful nutrients
- Unsweetened coconut flakes – for texture and a tropical finish
Directions
- In a medium saucepan, combine the coconut milk powder and water and whisk until smooth. Add the maple syrup, vanilla, and salt, and whisk. Whisk in the corn starch or arrowroot powder.
- Cook over medium heat, stirring constantly, until thickened, 5-7 minutes. Remove from heat, divide among four bowls, cover with plastic wrap, and let cool to room temperature. Refrigerate for about an hour or overnight.
- Before serving, top with blueberries, goji berries, and coconut flakes.
Nutrition
Recipe Includes:
