There’s an ice cream shop on the same block where I live. Well, right in my building actually.
With this 32+ F weather, it takes me a little while to talk myself out of walking right in.
It’s not that I don’t enjoy a cup here and there, as a treat. It’s just that, as a heat quencher, ice cream doesn’t really work for me. I get thirstier.
Which is where this new “pudding-like” creation comes in.
I wanted to make myself some popsicles with ingredients I had in my fridge. Ingredients I knew would keep me from really being thirsty 10 minutes in.
But sadly, my little popsicle molds got lost in between a move. So, I had to improvise.
This smoothie pudding recipe is, by far, the simplest!
Make a few cups and keep them in the fridge for later.
It’s got a bit of a sweet tang to it.
6 frozen strawberries
2x 1/4 cup blueberries
1/2 cup coconut milk
1 tbs honey
Mix coconut milk with honey to blend them nicely together. Add all ingredients in a blender. Pour into cups. Place in fridge for 24 hours. Garnish with some fresh fruit and serve!
The consistency should be like pudding!
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