I was wanting something similar to key lime pie but didn't want to make a nut crust, which would make it an even higher fat recipe, so I went with a lime pudding. First I hacked open the coconut and strained the water from inside. I knew right away this would be my electrolyte filled soak water for the dates that I wanted to use to sweeten it. I store my Medjool dates in the refrigerator which makes them hard, that is why I like to soak them before using in recipes. Be sure to save the extra coconut water in case you need it for blending. I drank the remaining extra water--so delicious! Here is how the rest of the recipe came together...making it up as I went along. That is the fun of raw foods; no real measuring or rules involved. It really was fantastic, if I say so myself. I hope you get a chance to try my recipe.
RAW Lime Pudding
by Elizabeth @ rawlivingandlearning.blogspot.com
1 Young Thai coconut
1 Haas avocado, organic
Juice of 2-3 limes, according to your taste
4 Medjool dates, pitted
1 truly ripe banana
1/2 C raw baby spinach
1/2 tsp alcohol-free vanilla extract
Open the Young Thai coconut, pour the water through a fine mesh strainer. This will be used as the soak water for the dates and also in the pudding if needed. In a glass dish cover the dates with just enough coconut water and allow to soak 30-60 minutes. Reserve remaining coconut water for pudding. Next scoop out all of the coconut meat and place in a blender along with the dates and soak water. Add the lime juice and begin blending the meat until smooth. Now add the avocado, baby spinach, vanilla extract and banana, blend well. If too thick keep adding the extra coconut water slowly until your desired consistency is reached. Garnish with a lime slice and ENJOY!
+JMJ+Today I am grateful for special information being laid in my lap.