When I was growing up, my Mom would always have My-T-Fine pudding in the refrigerator – chocolate, vanilla and tapioca. You know that stuff? I loved it! It was a great after school snack. But it comes in a box that says “artificial flavor.” Oh my God. I can’t believe I ever ate that stuff. But I do love a good pudding, so I remade all of my favorite pudding snacks (chocolate with avocado and tapioca with chia seed). This is my updated vanilla pudding.
I called my original recipe Maple Coconut Cashew Pudding. That name is too long and sounds fussy. Plus, I streamlined it to make it easier with pantry ingredients I always have on hand.
- I like to use ground vanilla beans. This is where this pudding gets its vanilla-ness from. Ground vanilla is one of my most favorite ingredients EVER. It is pure vanilla – no alcohol, no fillers, no preservatives. It’s raw, unrefined, unprocessed, unsweetened, and an antioxident that is full of vitamins and minerals.
- I like to use golden colored maple syrup because it keeps the color light.
- If you don’t have a Vitamix, soak the cashews before blending.
- Variation: add a frozen banana for banana pudding!
An updated version of my old Maple Coconut Cashew Pudding.
- 1 cup coconut meat
- 1/4 cup fresh coconut water (or water)
- 1/4 cup raw cashews
- 1/4 cup golden maple syrup
- 1/2 teaspoon ground vanilla
- Pinch sea salt
Place all ingredients into the Vitamix or blender and let it rip until perfectly smooth.
Refrigerate for a few hours before serving.