New favorite product RED alert. Before I even get into this luscious Coconut Almond Vanilla Pudding (which happens to be sugar free, dairy free and full of protein and healthy fats), I have to tell you that it wouldn’t be the bomb without this cool new product I got from Bulletproof.com. You can read all about Collagelatin here, but in a nutshell, it’s an incredible source of collagen protein which gives us the essential amino acids our bodies need to essentially regenerate. According to the Bulletproof website, it “supports the body’s ability to repair and maintain healthy skin, joints and bones.” There has been a heap of hype over bone broth, another source of collagen and protein. As weather gets warmer, however, we may be easing off steaming cups of hot liquid. Collagelatin is a great alternative. So far I’ve used it to make pudding and thicken sauces and smoothies, I’m excited to make marshmallows for my kids next. Side note: this is NOT a product endorsement, I am not an ambassador for the brand and they have not asked me to blog on this, so TRUST ME, its coming from a 100% honest perspective.
Back to the pudding. Its simple to make, however, I did use my Vitamix twice (first to make my homemade almond milk and also in this recipe) so a high powered blender is helpful. You can use store bought gelatin, coconut and almond milk, but I used the Collagelatin (obviously). I also bought the coconut milk from a reputable organic juice bar in my hood and made the almond milk myself. Note, I adapted this recipe from a good looking chocolate version, but my family is more into vanilla based desserts, so I adapted, made some changes and came up with this:
2 cups coconut milk
2 cups homemade almond milk
2 tablespoons of Collagelatin
3 tablespoons liquid vanilla stevia from Whole Foods
1 1/2 tablespoon MCT or Coconut Oil
1 1/2 tablespoon organic coconut butter
1 tablespoon vanilla
3 organic dates
Warm up about a cup of the coconut milk. Wisk in the collagelatin and stevia until its all melted and mixed in. Meanwhile, in the blender, add the remaining liquid and ingredients and blend until thoroughly incorporated. Add the hot mixture to the blender and pulse until incorporated. I poured the pudding into small ramekins and chilled them for a few hours. I topped it with toasted almond slivers and no sugar added coconut flakes.
Side note: I couldn’t resist “drinking” about half of one portion while it was still warm and before it gelled. This is definitely my kinda dessert – rich, coco-nutty, healthy and doesn’t send me into a downward sugar spiral. Happy dance did and done.