Pineapple Coconut Pudding: An All Creatures American International Vegetarian Vegan Recipe

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Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Pudding – Pineapple/Coconut

Ingredients:

4 cups canned Pineapple (crushed or chunk) with juice.
2 cups Water.
1/2 cup Coconut (shredded, baking).
1/2 cup Cornstarch.
1/4 teaspoon ground Cardamom.
1/2 teaspoon ground Cinnamon.

In a blender:

Pour into the blender, 1/2 of the Pineapple, Water and Cornstarch. Blend on chop for 30 seconds, and then on high speed for 1 minute. Pour mixture into a 2 or 3 quart lined or glass pot, and repeat with the other half.

On stove top:

Place the pot with the Pineapple mixture on the burner over low to medium heat. Stir in the Cardamom, Cinnamon, and Coconut.

Continue to stir the pudding until thick and creamy. Make sure the pudding does not boil or stick to the bottom of the pot. Lower heat if necessary.

Pour the pudding into serving cups or dishes or into a bulk storage container, and place in the refrigerator until the pudding gels (about 3 hours).

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!

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