Directions
Subtitle: This vibrant vegan dessert is not only beautiful but also bursting with creamy coconut milk, sweet mangoes, and refreshing pomegranate seeds. It’s perfect for any occasion!
Ingredients:
* 2 ripe avocados (about 250 g)
* 1 can full-fat coconut milk (400 ml)
* 1/4 cup unsweetened shredded coconut
* 1/4 cup tapioca pearls (or your preferred type of pearl)
* 1/4 cup chopped fresh mango (about 1 medium-large mango)
* 1 tablespoon honey or maple syrup (optional)
* 1 teaspoon vanilla extract
* 1/4 cup chopped fresh mint leaves
* 1/4 cup pomegranate arils (about 1 small pomegranate)
* Ice cubes for serving (optional)
Directions:
1. In a high-powered blender, combine all the ingredients except for the ice cubes, if using, and the pomegranate arils. Blend until smooth and creamy, scraping down the sides as necessary.
2. Taste and adjust the sweetness by adding more honey or maple syrup, if desired.
3. Pour the mixture into individual bowls or glasses. Garnish each serving with additional sliced mango, chopped mint, and pomegranate arils.
Note: If you prefer a thicker consistency, simply use less liquid or reduce the amount of water in the coconut milk can. You may also choose to refrigerate the mixture overnight to allow it to set even more before serving.
Steps
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1
Done
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In a high-powered blender, combine all the ingredients except for the ice cubes, if using, and the pomegranate arils. Blend until smooth and creamy, scraping down the sides as necessary. |
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2
Done
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Taste and adjust the sweetness by adding more honey or maple syrup, if desired. |
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3
Done
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Pour the mixture into individual bowls or glasses. Garnish each serving with additional sliced mango, chopped mint, and pomegranate arils. Note: If you prefer a thicker consistency, simply use less liquid or reduce the amount of water in the coconut milk can. You may also choose to refrigerate the mixture overnight to allow it to set even more before serving. |
