Okay, I've taken liberties with the name of this recipe. I found the recipe, named strawberry pudding, in Natural Health magazine. The recipe is vegan; it uses coconut milk (hence "Thai"). I substituted frozen blueberries for fresh strawberries frozen overnight and I used vanilla extract instead of a fresh vanilla bean. Also, I soaked raw almonds for six hours, not overnight. If I make this pudding again, I'll soak the nuts overnight for a smoother consistency. Otherwise, an easy and delicious dessert!
 |
| 1/2 C coconut milk (I used lite milk), 3/4 C raw almonds, 1 pint (8 oz) frozen blueberries |
 |
| Blend almonds and milk, then add vanilla (2-3 t) and blueberries |
hi jo, you are beginning to sounds a like a true food blogger. whenever i read choc and zucchini or smitten, they are always making all sorts of substitutes. this is truly east meets west! coconut milk meets blueberries--yummo! just made a batch of bread--waiting for it to rise. today i mix whole wheat flour with oatmeal, added some dried cranberries and cinnamon. maybe we can bake bread in nyc!
ReplyDeleteYes, let's bake bread! Excited about your visit!!
ReplyDelete