Step 1

In a blender, combine the base pudding ingredients (along with any one of the optional flavor combinations) and blend until creamy, stopping to scrape down the sides as needed. Add water, a few tablespoons at a time, as needed for desired consistency. Typically I use 1/2 cup of water, unless making the orange flavored. Taste for flavor and adjust accordingly.

Step 2

Pudding can be served at room temp, but I find it’s best when chilled in the refrigerator for a couple hours.

Step 3

Top with a dollop of whipped coconut cream and shaved dark chocolate, cacao nibs or carob chips.

Step 4

Serves 2

Step 5

Leftovers can be stored in an airtight container in the refrigerator for 4 – 5 days. To freeze, store in popsicle molds for best results, can be kept in the freezer for up to 2 months.