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Coconut Almond Pudding

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Coconut Almond Pudding

Phase 3 | Serves 8 | Prep time: 5 minutes | Total time: 15 minutes


2 cups coconut milk
1 cup coconut cream
2/3 cup birch xylitol
1/4 cup small tapioca pearls
1/4 cup almond flour
1/4 teaspoon sea salt
3 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup shredded coconut


  • In a large saucepan, whisk the coconut milk and coconut cream with the xylitol, tapioca, almond flour, salt, and eggs. Cook over medium heat, whisking constantly, for about 8 minutes, until thick.
  • Remove from the heat, stir in the vanilla, and fold in the shredded coconut. Serve warm or chilled
  • For breakfast - top with your favorite Phase 3 fruit.

*Tip: You can also eat this after a meal if you do an additional day of exercise.