LuAnn’s Creamy Pineapple Pudding

Recipe by LuAnn Bermeo, author of Amazing Meals 1 and 2. For information, find Amazing Meals on Facebook or email: 

1 cup uncooked millet
4 cups pineapple juice (or blended juice of choice)
½ cup water
1 (20-ounce) can crushed pineapple in juice (divided use)
2/3 cup raw cashews, rinsed and drained
¼ cup lemon juice
¼ cup agave nectar or preferred sweetener (or to taste)
1 Tbsp vanilla extract
½ tsp salt

In a saucepan, combine the millet, pineapple juice and water; bring to a boil over high heat, then reduce the heat to medium-low and simmer, covered, for 1 hour, or until the millet has completely absorbed the liquid, stirring occasionally. Meanwhile, drain the canned pineapple; reserve liquid and set aside 1 cup of the pineapple. Using a high-powered blender, blend the rest of the pineapple and juice and the remaining ingredients until completely smooth. Casrefully add the cooked millet to the blender, adding small amounts of juice if too thick for your blender. Blend until completely smooth. Fold in the reserved pineapple. Cover and chill (it will thicken as it cools). If desired, top pudding with fresh strawberries, granola or toasted coconut. 


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