- 2 bananas
- 1-2 oranges, juiced
- 3 tablespoons cocoa, or cacao powder
- 4 tablespoons coconut butter
- 1 tablespoon maple syrup
- 1 can of coconut milk
Leave the can of coconut milk in the refrigerator overnight.
Blend the bananas, orange juice, cocoa powder, coconut butter and maple syrup until smooth. Pour into two small jars.
Open the can of coconut milk upside down and pour off the coconut water. Then blend the coconut cream.
Add the coconut cream to the top of the chocolate pudding.
Add some zest from the orange to the top of the pudding.
Can be stored in the refrigerator for up to 2 days.