Maqui Berry Pudding

INGREDIENTS ½ tsp fresh Lemon Zest ½ tsp Vanilla Powder‚ scant 1 Cup Agave Nectar‚ plus extra for serving (optional) ¼ tsp Sea Salt 2 tsp Navitas Organics Maqui Powder 4 Cup fresh Young Coconut Meat‚ about 5-6‚ packed 2 tsp Tahini 2 tsp Lemon Juice 1 Cup fresh Raspberries	DIRECTIONS Use a blender to puree all the ingredients together‚ except for the raspberries‚ until a completely smooth pudding has formed. Let chill in the refrigerator for 1 hour. After the pudding has chilled‚ place a few dollops into a serving cup or glass‚ and decorate with fresh raspberries. Drizzle a small amount of agave nectar on top (about a teaspoon per person) and serve. Young coconuts can be obtained at natural food stores and Asian markets. Some stores will even open them for you if you ask! Makes: 4 Submitted by: Julie Morris

INGREDIENTS

½ tsp fresh Lemon Zest

½ tsp Vanilla Powder‚ scant

1 Cup Agave Nectar‚ plus extra for serving (optional)

¼ tsp Sea Salt

2 tsp Navitas Organics Maqui Powder

4 Cup fresh Young Coconut Meat‚ about 5-6‚ packed

2 tsp Tahini

2 tsp Lemon Juice

1 Cup fresh Raspberries

DIRECTIONS

Use a blender to puree all the ingredients together‚ except for the raspberries‚ until a completely smooth pudding has formed. Let chill in the refrigerator for 1 hour.

After the pudding has chilled‚ place a few dollops into a serving cup or glass‚ and decorate with fresh raspberries. Drizzle a small amount of agave nectar on top (about a teaspoon per person) and serve.

Young coconuts can be obtained at natural food stores and Asian markets. Some stores will even open them for you if you ask!

Makes: 4

Submitted by: Julie Morris