coconut croissant pudding
Servings: 4 people
Equipment
- muffin tin
Ingredients
- 1 cup walnuts raw
- 8 each Medjool dates my faves
- pinch sea salt
- 1/2 cup sweetened coconut flakes
- 4 each eggs
- 1/2 cup sugar white, brown, raw your preference
- 3 cup coconut milk
- 2 tsp vanilla
- 4 each croissants toasted and torn or cut into pieces
Instructions
- Blend in a processor walnuts and dates, until you got small sticky crumbs. If you wanted to make a very smart raw tart, this is how you make a raw pastry crust. Just press into your tart pan and chill, and pour in your raw filling of choice.
- preheat oven to 350 degrees, spray 2.5 quart baking dish with cooking spray
- Combine torn or cut toasted croissant, walnut/ date mixture and coconut flakes.
- In a separate bowl combine eggs, sugar and coconut milk, whisk and pour over the croissant mixture. Pour into muffin tins or a baking pan.
- Bake in a pre heated 375 degree oven until done, which really depends on if you have put it into a mini muffin tin, or a large container, so anywhere from 20 to 40 minutes. Check it.
- serve with whipped heavy cream or coconut cream