Ingredients
-
1 cup unsweetened shredded coconut
-
1/2 cup unsweetened coconut flakes
-
1/4 cup tapioca starch (or arrowroot powder)
-
1/2 cup water
-
1/2 ripe mango, flesh only, chopped
-
1/4 cup cashew cream (see notes)
-
1 tablespoon maple syrup
-
1 teaspoon vanilla extract
-
Pinch of salt
Directions
Sub-Title: A deliciously creamy and refreshing pudding made with coconut milk, mangoes, and plant-based sweeteners. Perfect for hot summer days!
Ingredients:
* 1 cup unsweetened shredded coconut
* 1/2 cup unsweetened coconut flakes
* 1/4 cup tapioca starch (or arrowroot powder)
* 1/2 cup water
* 1/2 ripe mango, flesh only, chopped
* 1/4 cup cashew cream (see notes)
* 1 tablespoon maple syrup
* 1 teaspoon vanilla extract
* Pinch of salt
Instructions:
1. In a high-speed blender, combine all the ingredients except the cashew cream and water. Blend until smooth and creamy.
2. Pour the mixture into two small bowls or ramekins.
3. Place the bowls in the refrigerator to chill for at least 2 hours or overnight.
Optional Garnish:
* Sliced mangoes
* Toasted coconut flakes
* Chia seeds
Notes:
* To make cashew cream, simply soak 1/4 cup raw cashews in 1/4 cup water for at least 4 hours. Drain and process in a high-speed blender with 1 tablespoon of water until smooth and creamy. Stir in 1 teaspoon of vanilla extract if desired.
* This recipe makes enough filling for 2 individual serving bowls. You can double or triple the ingredients as needed.
Difficulty Level: Easy
Serves: 2
Estimated Time: 10 minutes for preparation and 2 hours for chilling
Nutrition Facts per Serving (without garnish):
Calories: 140
Total Fat: 12 grams
Saturated Fat: 1 gram
Cholesterol: 0 milligrams
Sodium: 15 milligrams
Carbohydrates: 15 grams
Dietary Fiber: 3 grams
Net Carbs: 12 grams
Protein: 2 grams
Steps
|
1
Done
|
In a high-speed blender, combine all the ingredients except the cashew cream and water. Blend until smooth and creamy. |
|
2
Done
|
Pour the mixture into two small bowls or ramekins. |
|
3
Done
|
Place the bowls in the refrigerator to chill for at least 2 hours or overnight. Optional Garnish: * Sliced mangoes Notes: * To make cashew cream, simply soak 1/4 cup raw cashews in 1/4 cup water for at least 4 hours. Drain and process in a high-speed blender with 1 tablespoon of water until smooth and creamy. Stir in 1 teaspoon of vanilla extract if desired. Difficulty Level: Easy Serves: 2 Estimated Time: 10 minutes for preparation and 2 hours for chilling Nutrition Facts per Serving (without garnish): Calories: 140 |
