Raspberry Pudding Delight from “Living in the raw Desserts” by Rose Lee Calabro.
Yields: 4-6 servings
2 cups coconut pulp
11/2 cups fresh raspberries
1/2 cup m macadamia nuts soaked for 1 hour
1 teaspoon vanilla extract
Combine all ingredients in a blender, and process until smooth, thick and creamy. Refrigerate for 2 hours before serving.