Coconut Pudding
3 cups of coconut milk
½ cup of agave
½ cup of cornstarch
½ cup of shredded coconut
½ teaspoon of salt
Place all ingredients in a saucepan on medium heat. Stir constantly. When thickened, remove from heat and pour into glass pie dish. Cover and refrigerate for a few hours before serving.
Blueberry Topping
4 cups of blueberries, fresh or frozen
½ cup of frozen apple juice concentrate
½ inch of ginger, grated or 1 teaspoon of vanilla
Cook 10 minutes then scoop out 1 cup of the mixture and blend smooth. Pour back with the rest of the mixture and stir well. Chill and serve.
