Red, White, and Blue Coconut Pudding
Updated Jul 10, 2025, Published Jun 02, 2025
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Why You’ll Love This Recipe
It might feel a little early to start celebrating the 4th of July—but honestly, when a recipe is this festive, nutritious, and easy, we say better early than late! This Red, White, and Blue Coconut Pudding is a creamy, colorful, and completely dairy-free breakfast or dessert that captures the patriotic spirit without turning on the oven.
Table of Contents
One of our favorite things about this recipe is the use of BareOrganics Coconut Milk Powder. Unlike canned coconut milk, it doesn’t require refrigeration, and you can make just as much or as little as you need—no more half-used cans sitting in the fridge! It is a great pantry staple to have on hand if you live in areas that have hurricanes, like us! Plus, it’s loaded with nutrients like healthy fats, electrolytes, and lauric acid, which supports immune health and energy levels.
Whether you’re prepping for a summer BBQ or just want a fresh, wholesome treat or make make-ahead breakfast, this pudding is as practical as it is delicious.
What You Will Need
This dessert is simple, wholesome, and packed with real food ingredients:
- BareOrganics Coconut Milk Powder – shelf-stable, nutrient-rich, and incredibly convenient
- Maple syrup – adds just the right touch of natural sweetness
- Vanilla extract & sea salt – for balanced flavor
- Cornstarch or arrowroot powder – to thicken the pudding naturally
- Fresh blueberries – antioxidant-rich and juicy
- BareOrganics Goji Berries – a superfood with a tart-sweet flavor and powerful nutrients
- Unsweetened coconut flakes – for texture and a tropical finish
Tips and Variations
- Switch up the fruit: Don’t care if it is red, white, or blue? Switch up the fruits with anything you love. Bananas and strawberries are particularly good.
- Add crunch: Top with chopped nuts, toasted coconut, or granola if you like texture in your desserts.
- Chill it longer: This pudding tastes even better after a full overnight chill—great for prepping ahead!
Frequently Asked Questions
Can I use canned coconut milk instead?
Yes, but one of the best parts about this recipe is the convenience of BareOrganics Coconut Milk Powder, which eliminates waste and lets you control how much you use.
Is this recipe vegan?
It sure is! It’s also gluten-free, dairy-free, egg-free, soy-free, and refined sugar-free.
How long does it keep in the fridge?
Once chilled and topped, the pudding stays fresh for up to 3 days in the refrigerator.
Can I serve this warm?
Technically yes, but it thickens as it cools. We recommend chilling it for best texture and flavor.
This Red, White, and Blue Coconut Pudding isn’t just a celebration of summer colors—it’s a celebration of easy, allergy-friendly, nutrient-dense desserts. Keep a container of BareOrganics Coconut Milk Powder in your pantry, and you’re always just a few ingredients away from something special.
Red, White, and Blue Coconut Pudding
Ingredients
- 1 cup BareOrganics Coconut Milk Powder
- 2 ½ cups warm water
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher or fine sea salt
- ¼ cup cornstarch or arrowroot powder
- 1 cup blueberries
- ½ cup BareOrganics Goji Berries
- ¼ cup coconut flakes
Instructions
- In a medium saucepan, combine the coconut milk powder and water and whisk until smooth. Add the maple syrup, vanilla, and salt, and whisk. Whisk in the corn starch or arrowroot powder.
- Cook over medium heat, stirring constantly, until thickened, 5-7 minutes. Remove from heat, divide among four bowls, cover with plastic wrap, and let cool to room temperature. Refrigerate for about an hour or overnight.
- Before serving, top with blueberries, goji berries, and coconut flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
