Coconut Blueberry Pudding Time: 13 Minutes <<< Back

1.5 cups frozen or fresh blueberries with water to fill out the spaces

6 tablespoon coconut butter

6 tablespoon coconut oil

2 large banana, well spotted



2 quart pot

Place the coconut oil and butter in a 2 quart pot and on a low heat gently melt, stirring occasionally If the temperature is too high the coconut will burn, so be careful When this is melted to a liquid add the blueberries — if they are frozen keep stirring them in so they warm up You just want to be able to blend everything when it is warm so that the coconut does not harden into tiny pieces When all is combined place in a blender with the bananas and blend until very smooth Pour into a bowl and place in the refrigerator for 1 hour until firm Enjoy with sliced banana or other fresh fruit This is a great breakfast or snack