Ingredients
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For the Mango Coconut Pudding:
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1 cup unsweetened soy milk
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1/2 cup canned full-fat coconut milk
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1/4 cup raw cashews (soaked overnight and drained)
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1 ripe mango (about 1 cup), diced
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1 tsp agave nectar or maple syrup
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1 Tbsp cornstarch
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1/2 tsp vanilla extract
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Pinch of salt
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For the Mango Sauce:
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1 ripe mango (about 1/2 cup), diced
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Juice of half a lime
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1 tsp agave nectar or maple syrup
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Pinch of salt
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For the Coconut Whipped Cream:
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1 can full-fat coconut milk (be sure to shake well before opening)
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Pinch of salt
Directions
Subtitle: A tropical delight inspired by Thai cuisine!
Description: This refreshing vegan mango pudding parfait is made with coconut cream, young green peas, and fresh berries – all blended together to create a delicious and creamy dessert. Topped with toasted coconut flakes and edible flowers, it’s perfect for any special occasion!
Ingredients:
For the Mango Coconut Pudding:
– 1 cup unsweetened soy milk
– 1/2 cup canned full-fat coconut milk
– 1/4 cup raw cashews (soaked overnight and drained)
– 1 ripe mango (about 1 cup), diced
– 1 tsp agave nectar or maple syrup
– 1 Tbsp cornstarch
– 1/2 tsp vanilla extract
– Pinch of salt
For the Mango Sauce:
– 1 ripe mango (about 1/2 cup), diced
– Juice of half a lime
– 1 tsp agave nectar or maple syrup
– Pinch of salt
For the Coconut Whipped Cream:
– 1 can full-fat coconut milk (be sure to shake well before opening)
– Pinch of salt
Instructions:
1. In a high-speed blender, combine the soy milk, full-fat coconut milk, cashews, diced mango, agave nectar, cornstarch, and vanilla extract. Blend until smooth and creamy, about 5 minutes.
2. Pour the mixture into four small ramekins or glasses and refrigerate for at least 2 hours or up to overnight.
3. Just before serving, prepare the mango sauce by combining the diced mango, lime juice, and agave nectar in a small bowl. Set aside.
4. To assemble the parfaits, divide the chilled mango coconut pudding evenly among four glasses or clear plastic cups. Top each portion with about 1/4 cup of the reserved diced mango and a drizzle of the prepared mango sauce.
5. Using a handheld mixer or whisk attachment, beat the full-fat coconut milk in a large mixing bowl on medium speed until thickened and fluffy, about 5-7 minutes. Add in the pinch of salt, if using.
6. Pipe or spoon the coconut whipped cream onto the top of the parfait and garnish with fresh mint leaves, sliced almonds, or edible flowers.
Note: You may need to adjust the sweetness levels by adding more or less agave nectar to taste.
Servings: 4 servings
Difficulty: Easy
Nutrition Facts per Serving (without optional toppings): Calories: 200 | Carbs: 32g | Fat: 11g | Protein: 3g
Total Time: Prep + Chill Time: 1 hour | Cooking Time: 5 minutes | Total Time: 1 hour 5 minutes
Steps
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1
Done
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In a high-speed blender, combine the soy milk, full-fat coconut milk, cashews, diced mango, agave nectar, cornstarch, and vanilla extract. Blend until smooth and creamy, about 5 minutes. |
|
2
Done
|
Pour the mixture into four small ramekins or glasses and refrigerate for at least 2 hours or up to overnight. |
|
3
Done
|
Just before serving, prepare the mango sauce by combining the diced mango, lime juice, and agave nectar in a small bowl. Set aside. |
|
4
Done
|
To assemble the parfaits, divide the chilled mango coconut pudding evenly among four glasses or clear plastic cups. Top each portion with about 1/4 cup of the reserved diced mango and a drizzle of the prepared mango sauce. |
|
5
Done
|
Using a handheld mixer or whisk attachment, beat the full-fat coconut milk in a large mixing bowl on medium speed until thickened and fluffy, about 5-7 minutes. Add in the pinch of salt, if using. |
|
6
Done
|
Pipe or spoon the coconut whipped cream onto the top of the parfait and garnish with fresh mint leaves, sliced almonds, or edible flowers. Note: You may need to adjust the sweetness levels by adding more or less agave nectar to taste. Servings: 4 servings |
