Blueberry Choco Coconut Breakfast Pudding Vegan Paleo Food

BLUEBERRY CHOCO-COCONUT BREAKFAST PUDDING (VEGAN, PALEO)

Blueberry Choco-Coconut Breakfast Pudding (Vegan, Paleo) image

Provided by Lauren Goslin

Time 5m

Number Of Ingredients 8

Ingredients

1 avocado
1 c. frozen blueberries
1 T. cocoa powder
2 T. coconut milk (or another dairy-free milk)
2 T. maple syrup (you can also use 1/8 t. powdered stevia extract or a combination of the two)
pinch sea salt
1/2 t. vanilla
1 t. unsweetened coconut (for topping)

Steps:

Process all of the ingredients until smooth.
Top with the coconut shreds and enjoy!

Nutrition Facts : ServingSize 1 g, Calories 310 kcal, Carbohydrate 20.3 g, Protein 3.3 g, Fat 24.1 g, SaturatedFat 5.8 g, Sodium 129 mg, Fiber 9.7 g, Sugar 14.6 g, UnsaturatedFat 18.3 g

BLUEBERRY & COCONUT PUDDING

Blueberry & coconut pudding image

The combination of blueberries and coconut makes this indulgent dessert incredibly moreish

Provided by Good Food team

Categories Dessert, Dinner, Lunch, Supper

Time 1h

Yield Serves 2 generously

Number Of Ingredients 8

Ingredients

50g caster sugar
50g soft butter
1 large egg
50g self-raising flour
50g desiccated coconut , plus 2 tsp
50g crème fraîche , plus extra to serve
zest and juice 1 lemon
180g punnet of blueberries

Steps:

Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.

Nutrition Facts : Calories 708 calories, Fat 52 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.68 milligram of sodium

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