optional- chopped strawberries and shredded coconut
Instructions
Preheat oven to 375°.
Toss rhubarb with coconut oil and spread out on baking dish. Bake for 30 minutes, flipping halfway.
Remove from oven and let dish cool completely. Transfer rhubarb to blender and blend with coconut vanilla extract, coconut butter, agave and salt until completely smooth (about 3-4 minutes).
Transfer to bowl and fold in Coconut Cashew Cream. Start with ¼ cup and add until desired sweetness is reached.
Serve topped chopped strawberries and shredded coconut.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/06/23/vegan-coconut-rhubarb-pudding/