Young coconuts can be obtained at natural food stores and Asian markets. Some stores will even open them for you if you ask!
| 4 cups (packed) fresh young coconut meat (about 5-6) | |
| 2 teaspoon tahini | |
| ½ teaspoon fresh lemon zest | |
| 2 teaspoons lemon juice | |
 |
2 teaspoons Navitas Naturals Maqui Powder |
| ⅓ cup agave nectar, plus extra for serving (optional) | |
| (scant) ½ teaspoon vanilla powder | |
| ¼ teaspoon sea salt | |
| 1 cup fresh raspberries |
Use a blender to puree all the ingredients together, except for the raspberries, until a completely smooth pudding has formed. Let chill in the refrigerator for 1 hour.
After the pudding has chilled, place a few dollops into a serving cup or glass, and decorate with fresh raspberries. Drizzle a small amount of agave nectar on top (about a teaspoon per person) and serve.
Submitted by: Julie Morris – www.JulieMorris.net
