Plant Based Coconut Pudding Snacks

Organic chef Akasha Richmond created some recipes for our 30th anniversary. Try this yummy, plant based coconut pudding snack topped with crunchy granola. Whether you prefer Pumpkin Flax Granola or Love Crunch, they’re the perfect topping for this coconut-based dessert.

  • Makes 6 servings
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  • ⅓ cup coconut palm sugar
  • ¼ tbsp cornstarch
  • ⅛ teaspoon salt
  • 2 & ¾ cups coconut milk beverage (not canned coconut milk) or other milk of choice
  • 2 tablespoons pure coconut oil
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon freshly grated or ground nutmeg
  • 2 tablespoons of Nature’s Path Pumpkin Seed + Flax Granola


  1. Combine palm sugar, cornstarch and salt in medium saucepan.
  2. Gradually whisk in coconut milk until smooth.
  3. Bring to boil over medium heat, stirring constantly, and boil for 1 minute.
  4. Remove from heat.
  5. Stir in coconut oil, vanilla and nutmeg.
  6. Pour into equally into 6 small cups or glasses.
  7. Top each with two tablespoons Nature’s Path Pumpkin Seed + Flax Granola