CASHEW PUDDING

Blend: 1/2 c. raw cashews
2 c. milk
1/3 - 1/2 c. honey
2 tbsp. butter
1/8 tsp. salt
4 tsp. arrowroot powder
Optional: Coconut, shredded,
unsweetened, to sprinkle on top

Blend all the ingredients together in a blender except the coconut. In a saucepan heat the mixture on a very low heat. Stir it constantly until a thickened pudding texture forms, then remove it from the heat. Pour the pudding into separate bowls or cups and refrigerate it until it hardens. Coconut can be sprinkled on top before serving. A double boiler can be used to avoid burning the pudding.