Coconut pudding recipe and sorghum grain highlighted for healthy eating

A vegan, gluten‑free coconut pudding recipe is described as a light, creamy dessert suitable for hot weather and special occasions. The preparation uses coconut milk, cornstarch and a dark chocolate drizzle, with tips for achieving a smooth texture and optional fruit toppings.

Separately, sorghum is promoted as a nutritious alternative to millet. It provides iron, potassium, magnesium, fiber and antioxidants, can replace rice or quinoa in salads, be ground into flour for baking, and is cheaper and more water‑efficient than many other grains, making it a sustainable choice for diversifying diets.