Shave the thick, white husk off the coconuts, crack open the top and pour out the water. Add 1/2 cup of the water to the blender and set the rest aside. Scoop out the meat of the coconuts and add to the blender jar. (see YouTube for instructions if you've never done this before) If you have a very young coconut with almost no meat, just gel, it will not work. Open another.
Add remaining ingredients, plus optional flavors to the blender and blend well, stopping to scrape down the bender jar periodically. You may need to add more of the coconut water to get it to blend, depending on the thickness of your coconut meat. When the pudding is very smooth, like, you know, chocolate pudding rather than gritty coconut, it is done.
Place blender jar in the refrigerator to set up and chill for at least half an hour, preferably more. I find this tastes best cold.
Serve topped with crushed nuts, coconut chips, cacao nibs, shaved chocolate, berries, bananas or anything your heart desires!
1. If your coconut is really just all water and gel, not really formed 'meat' it won't work. Grab another and try again, but eat that one as is!
2. If your pudding is too watery, start by adding 1/4 of a large avocado and blending well. Add more avocado until it is the consistency you like. Keep in mind the coconut firms up as it gels in the refrigerator, so you may chill for half an hour, then taste again.
3. If eating for breakfast (or really, if you just want to health it up) add a huge handful of spinach and blend well. It won't be such a pretty color, but it will still be delicious and it will help you get your 'green' on!
4. If you don't have avocado you can thicken the pudding with 1/4 cup raw cashews and 1-2 tsps of coconut oil, plus more as needed. Start with the smaller amount, let chill in the fridge, then check for consistency again. If all else fails, drink it as a smoothie!