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Tuesday, October 27, 2009

Coconut Carob Pudding

1/3 cup raw sugar
4 t arrowroot powder
1/8 t real salt
3 T carob powder
2 pastured eggs, slightly beaten
1 can whole coconut milk, with enough filtered water to make 2 cups
2 T coconut oil
2 teaspoons vanilla extract

Combine sugar, arrowroot & salt in a 2-quart saucepan. Add eggs & milk mixture while whisking to combine. Cook over medium heat, stirring constantly. As mixture thickens & comes to a boil, continue to whisk for 1 minute. Remove from heat. Stir in coconut oil & vanilla. Cool slightly & pour into small serving bowls. Chill. Top with carob chips, whipped cream, nuts, etc.

Makes 4-6 servings.

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