Creamy (dairy free) vanilla pudding

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Vanilla (or cacao) pudding Ingredients: 2 young thai coconuts, meat scraped out and water separated or 2 cans of coconut cream/milk turned over and chilled overnight 1/4 – 1/2 cup young thai coconut water optional pinch salt (brings out the sweetness) pinch raw vanilla powder (is fermented but a pinch was always fine for me) berries as a garnish and extra quercetin boost 1/4 cup coconut nectar or your choice of liquid sweetener Directions: Place the young thai coconut meat in a blender with the water, vanilla, pinch of salt and process for about five minutes till smooth. You can also do this in a food processor. If using canned milk, remove cans from fridge and flip over. Open the can and scrape out the hard coconut cream and place in a blender with the rest of the ingredients. Simple!You’ll find recipes full of foods with antihistamine and anti-inflammatory properties my books Anti-Recipes and The Anti-Cookbook
CLICK HERE FOR A FOUR WEEK HISTAMINE RESET WITH MEAL PLANNERS, STRESS RELIEF STRATEGIES & MORE