Ingredients
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For the pudding:
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1 cup raw cashews (soaked overnight or for at least 4 hours to soften)
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½ cup water
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1 tbsp. agave nectar or maple syrup
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½ tsp. vanilla extract
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½ cup unsweetened coconut milk beverage
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¼ cup chia seeds
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¼ cup unsweetened shredded coconut
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½ cup frozen or fresh mango cubes (about 1 small-medium mango), thawed if using frozen
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¾ - 1 cup puréed fruit (such as banana, peach, or berries), optional
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¼ teaspoon salt
Directions
Subtitle: A refreshing, creamy, and tropical vegan pudding made with mangoes, coconut milk, and plant-based gelatin alternative!
Description: This delicious mango coconut pudding is perfect for those who love Thai food but are looking for a dairy-free and animal-friendly version. The silky texture comes from using a combination of cashew cream and chia seeds as a base, which also gives it a beautiful green color. Topped with ripe mango slices and sweetened coconut flakes, this easy dessert is both healthy and indulgent. Serve chilled for an extra-refreshing treat on hot summer days!
Ingredients:
For the pudding:
1 cup raw cashews (soaked overnight or for at least 4 hours to soften)
½ cup water
1 tbsp. agave nectar or maple syrup
½ tsp. vanilla extract
½ cup unsweetened coconut milk beverage
¼ cup chia seeds
¼ cup unsweetened shredded coconut
½ cup frozen or fresh mango cubes (about 1 small-medium mango), thawed if using frozen
¾ – 1 cup puréed fruit (such as banana, peach, or berries), optional
¼ teaspoon salt
Instructions:
Step 1: Soak the cashews and chia seeds
Combine the cashews, ½ cup of water, and the agave nectar in a high-speed blender. Blend until completely smooth, stopping to scrape down the sides as necessary.
Add the drained chia seeds and the remaining ¼ cup of water to the mixture. Stir well to combine.
Place the bowl in the refrigerator while you prepare the other ingredients.
Step 2: Purée the fruit
If using fresh or frozen mango cubes, place them in the bowl of your high-powered blender along with any additional puréed fruits (if desired). Add the lime juice and zest and blend until smooth. If using a regular blender, you may need to process the mixture in batches. Set aside.
Step 3: Make the coconut yogurt
Open the can of full-fat coconut milk and separate the liquid from the solid portion. Reserve the liquid for another use.
Add the reserved liquid back into the solid part of the coconut milk, stirring gently to combine.
Transfer the mixture to a container and refrigerate for at least 24 hours, or up to several days. Stir occasionally to prevent separation. Once thickened and slightly tangy, it’s ready to use as a yogurt substitute.
Step 4: Assemble the puddings
Drain the soaked cashews and discard the water. Combine the drained cashews, coconut milk beverage, and vanilla extract in a high-powered blender. Process until smooth and creamy.
Stir in the contents of the chia seed and water mixture, as well as the sweetened coconut flakes. Mix thoroughly.
Divide the mixture evenly among four serving glasses or ramekins.
Refrigerate for at least 2 hours or until set.
Step 5: Garnish and serve
Just before serving, top each pudding with about ⅓ cup of the mango puree. You can also add some additional chopped mango or fresh berries for added color and sweetness.
Serve immediately and enjoy!
Note: If you don’t have a high-powered blender, you can still make this recipe using a regular blender but will need to process the ingredients in batches. Also, the chia seed mixture might not thicken as much, resulting in a more runny consistency.
Difficulty: Easy
Total Time: Prep + Chill + Assembly = 1 hour + 2 hours + 10 minutes
Nutrition Facts per serving (without optional extras):
Calories: 160kcal | Carbohydrates: 19g | Protein: 4g | Fat: 12
