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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions


  1. I’m going to have to get some of that creamed coconut – this looks so good! I agree about tofu .. whenever I see a recipe that has tofu, I run screaming 🙂 This looks so good … and painless! 🙂

  2. Looking good. Found you via Beyond the Peel’s Keep it Real Thursday. I linked in Coronation Chicken – a dish with a dash of history! Cheers

    Ps As I am commenting on things this week I am reminding people that if you turn off your word verification stuff people will find it much easier to comment on your posts. Give it a go! If you are not sure how to do it, give me a yell by commenting on Carole’s Chatter and I’ll send you a step by step guide I did for a blog friend.

  3. Yum!
    I think there’s a little bit of 6 year old in all of us – I also would not be able to wait!
    To me, this is way better than a marshmallow!!!! LOL

    would love it if you shared another recipe at the potluck party – we’re doing Raw Food this time 😉
    Oh beautiful!
    I love your fire pit – wowzers!
    I couldn’t take my eyes off your sunsets 😉
    You’re right these are the best things about summer 😉
    My summer happiness is not having a schedule around school and just going for walks whenever we want 😉

    Heather ~ Would love to see you at the latest Potluck Party – this week it’s all about Raw Food 😉 xoxo

    • Hey Ella! I think this is better than marshmallow, too 🙂 I don’t have any raw food recipes to share, but I will certainly visit the potluck party and I look forward to exploring new raw food recipes!

    • Yes, agar agar is illegal on both GAPS and SCD. I should make that clear in the recipe–thank you for bringing that to my attention! I listed it as an option for those who follow a vegan diet (which I do not recommend!) and are not on SCD/GAPS.

  4. this looks great! I tried to click on the link for the “Allergen free crumble topping” you listed in your commentary before the recipe and the link did not work. Just wanted to let you know. Can’t wait to make this for my family!

  5. Thank you for this recipe .. definitely need to try it in chocolate version for my son (who has been having a hard time finding good pudding in the store without color added). Questions: can I used almond milk instead coconut milk and the creamed coconut?

    • Hey Grace! A chocolate version sounds delicious… I might have to borrow that idea and post a recipe for that 🙂 In your case, I would suggest using my recipe for whipped coconut pudding, which is made with a similar technique. It doesn’t require the creamed coconut. Take out the spices and substitute almond milk for coconut milk (this will reduce the fat content of the recipe, so it may not be as creamy). Add cocoa powder and a bit more honey (or stevia, if you want) for a chocolate version. You could blend in melted chocolate in the whipping step instead, if you want. Enjoy!

  6. I just made this with four ripe bananas. Can we say banana pudding? Yum! I think we’ll try using the pre-chilled “custard” in the ice cream maker to see what happens. Can’t wait for peach season! And blueberry and cherry and raspberry, etc!!!

      • Lauren,
        I truly appreciate your website and your willingness to share through your blog.
        I am learning how to use this gelatin. Is it necessary to dissolve the gelatin in warm liquid after I mixed it into the same liquid only cold? I would love to simplify, if possible, omit the warming step and just toss it all in my vitamix and whirl away. Does the gelatin properties change when heated? Just wondering what your thoughts are on this.

  7. Lauren, I just printed this out to make, I received my gelatin in the mail yesterday and I am so excited. I saw your last comment reply to someone about Tablespoons vs. teaspoons for the gelatin. The recipe says Tbsp. Let me know and please change it in the original recipe if it is supposed to be teaspoons. THANKS!

  8. I have bowls of blackberries from my backyard every single day these past two weeks, and today I got my grass fed gelatin (yay!), so I will try this with blackberries! Can’t wait to report back!

  9. Can you please clarify:
    1 cup additive free coconut milk – Does this have to be the canned milk or can it be the stuff in cartons?

    2 Tbs. creamed coconut, liquified (optional) – Is this the thick part in canned coconut milk?


  10. Hi there! Is it a possibility the 2 T gelatin was supposed to be 2 tsp instead? My mixture was so thick you could stand a fork in it. Even after putting through the food processor after setting it was very thick and not mousse-like at all…more like super firm jello. I added extra coconut milk as suggested to thin it down but that didn’t work. Regardless, the flavor is nice and I will try again with 2 tsp of gelatin. Thanks!

  11. Do you realize that the coconut milk you recommend is coconut extract and water, not true coconut milk? A Thai chef taught me to watch for that in the list of ingredients when buying canned coconut milk – there are a few brands that are 100% coconut milk instead, which is preferable.

  12. Wow…so I just made a triple batch of this to bring to a dinner tonight…and you are so right. I’m going to have a hard time leaving it alone in the fridge so that it sets! LOL! I followed the recipe to a T, and it tastes awesome as written. Can’t wait to blend it up and enjoy it tonight for dessert with my family. 🙂

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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