Ingredients
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For the pudding base:
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1 cup unsweetened almond milk
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1/2 cup rolled oats (not instant)
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1 tsp ground cinnamon
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1/2 tsp vanilla extract
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1 scoop (approx. 25g) unflavored plant-based protein powder (such as pea, hemp, brown rice, or soy)
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1 tbsp maple syrup or agave nectar
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For the topping:
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1 ripe mango, diced (about 1 cup)
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1/2 cup unsweetened shredded coconut flakes
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1/4 cup unsalted cashews, soaked overnight and drained
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Pinch of sea salt
Directions
Sub-Title: A refreshing and creamy vegan dessert made with mangoes, coconut milk, and protein powder – perfect for hot summer days!
Ingredients:
For the pudding base:
1 cup unsweetened almond milk
1/2 cup rolled oats (not instant)
1 tsp ground cinnamon
1/2 tsp vanilla extract
1 scoop (approx. 25g) unflavored plant-based protein powder (such as pea, hemp, brown rice, or soy)
1 tbsp maple syrup or agave nectar
For the topping:
1 ripe mango, diced (about 1 cup)
1/2 cup unsweetened shredded coconut flakes
1/4 cup unsalted cashews, soaked overnight and drained
Pinch of sea salt
Instructions:
1. In a blender, combine all the ingredients for the pudding base and blend until smooth and thickened (approximately 1 minute). Set aside.
2. Add the diced mango, unsweetened shredded coconut flakes, and soaked and drained cashew mixture to the blender jar. Blend again until everything combines well and becomes creamy (approximately 30 seconds).
3. Pour the pudding into serving bowls or glasses and refrigerate for at least 30 minutes to set. Serve cold, garnished with fresh mango slices and additional unsweetened shredded coconut flakes if desired.
Difficulty: Easy
Total Time: 40 minutes (including soaking time for the cashews)
Yield: 2 large serving bowls or 4 individual glasses
Nutrition Facts per serving (calculated without optional garnish):
Calories: 254kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 0mg | Sodium: 12mg | Potassium: 520mg | Fiber: 5g | Sugar: 19g
Note: You can also use other types of nuts or seeds instead of cashews, such as almonds, walnuts, or sunflower seeds. Adjust the sweetener according to your preference. This recipe makes a great snack when prepared with only half the amount of protein powder.
Steps
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1
Done
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In a blender, combine all the ingredients for the pudding base and blend until smooth and thickened (approximately 1 minute). Set aside. |
|
2
Done
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Add the diced mango, unsweetened shredded coconut flakes, and soaked and drained cashew mixture to the blender jar. Blend again until everything combines well and becomes creamy (approximately 30 seconds). |
|
3
Done
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Pour the pudding into serving bowls or glasses and refrigerate for at least 30 minutes to set. Serve cold, garnished with fresh mango slices and additional unsweetened shredded coconut flakes if desired. Difficulty: Easy Total Time: 40 minutes (including soaking time for the cashews) Yield: 2 large serving bowls or 4 individual glasses Nutrition Facts per serving (calculated without optional garnish): Note: You can also use other types of nuts or seeds instead of cashews, such as almonds, walnuts, or sunflower seeds. Adjust the sweetener according to your preference. This recipe makes a great snack when prepared with only half the amount of protein powder. |
