Coconut Pudding and Blueberry Topping

Coconut Pudding and Blueberry Topping

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Coconut Pudding

3 cups of coconut milk

½ cup of agave

½ cup of cornstarch

½ cup of shredded coconut

½ teaspoon of salt


Place all ingredients in a saucepan on medium heat. Stir constantly. When thickened, remove from heat and pour into glass pie dish. Cover and refrigerate for a few hours before serving.


Blueberry Topping

4 cups of blueberries, fresh or frozen

½ cup of frozen apple juice concentrate

½ inch of ginger, grated or 1 teaspoon of vanilla


Cook 10 minutes then scoop out 1 cup of the mixture and blend smooth. Pour back with the rest of the mixture and stir well. Chill and serve.