Raw Vegan Soursop Banana Breakfast Pudding with Blueberries and Coconut Flakes

I know, it is winter. Many of you are looking out the window to piles of snow and menacing icicles. Seasonal fruits and veggies can be hard for anyone this time of year, so don't feel bad about falling back on a few imports.

Now that I am in Hawaii imports mean a very different thing than they used to. In this recipe my local stars are soursop, apple banana (tiny bananas with a slight tartness), and of course coconut flakes. Blueberries are now a very decadent splurge, but thanks to Costco I didn't exactly break the bank.

Soursop may be a new fruit to many of you. This green spiky monster looks similar to a durian, but tastes a bit like lemon-flavored ice cream. If you can find one where you live they are a great addition to smoothies, as they have a thick, creamy texture.

 Pudding:

1 small or 1/2 a large soursop
1 apple banana or other small banana
2 teaspoons liquid sweetener (honey, agave, maple syrup, or coconut nectar)
1 teaspoon vanilla
1 tablespoon coconut oil

Toppings:

1 cup blueberries
small handful of coconut flakes

Carefully cut open soursop and remove all large seeds. Cut away from the green skin and put into a blender. Peel banana and add to blender. Add remaining pudding ingredients and blend until smooth. Top with blueberries and coconut. Serve room temperature or chilled.