Ingredients
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For the Pudding:
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1 cup unsweetened coconut milk
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1/2 cup sweetened shredded coconut (optional)
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1 ripe mango, peeled and chopped into small cubes
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1 tbsp. honey or maple syrup (more to taste)
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Pinch of salt
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1 tsp. vanilla extract
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For the Crumble:
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1/2 cup raw cashews
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1/4 cup gluten-free rolled oats or quinoa flakes
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1 tbsp. coconut oil or melted butter
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1/4 cup granulated sugar or brown sugar
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1/4 cup packed light brown sugar
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1 tsp. ground cinnamon
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1/2 tsp. freshly grated lime zest
Directions
Subtitle: A refreshingly sweet and creamy vegan pudding inspired by Thai cuisine!
Description: This delicious coconut milk-based dessert gets its rich texture from chia seeds and features a tangy lime cashew crumble topping. It’s perfect for satisfying your sweet tooth while staying true to the vibrant flavors of Southeast Asian cooking.
Ingredients:
For the Pudding:
1 cup unsweetened coconut milk
1/2 cup sweetened shredded coconut (optional)
1 ripe mango, peeled and chopped into small cubes
1 tbsp. honey or maple syrup (more to taste)
Pinch of salt
1 tsp. vanilla extract
For the Crumble:
1/2 cup raw cashews
1/4 cup gluten-free rolled oats or quinoa flakes
1 tbsp. coconut oil or melted butter
1/4 cup granulated sugar or brown sugar
1/4 cup packed light brown sugar
1 tsp. ground cinnamon
1/2 tsp. freshly grated lime zest
Instructions:
For the Pudding:
1. In a medium bowl, whisk together the coconut milk, chia seeds, and optional shredded coconut until well combined. Set aside.
2. Add the mango cubes to the mixture and stir gently to combine. Place in the refrigerator to thicken, about 10 minutes.
3. Meanwhile, prepare the crumble:
In a separate bowl, mix together the cashews, oats, coconut oil, sugars, cinnamon, and lime zest until well combined. Use a fork to break up any large clumps.
For both the Pudding and Crumble:
4. Once the chia seed mixture has thickened, fold in the remaining 1 tablespoon of honey or maple syrup. The mixture should be slightly runny but hold its shape when spooned out. If too thick, add more liquid as needed.
5. Divide the mango and coconut pudding evenly among four serving glasses or ramekins.
6. Top each serving with approximately 1 tablespoon of the prepared crumble mixture.
Serve immediately or store covered in the refrigerator for up to 2 days. Enjoy!
Difficulty: Easy
Servings: 4
Nutrition Information per Serving (without crumble):
Calories: 140kcal
Carbohydrates: 20g
Protein: 2g
Fat: 9g
Saturated Fat: 8g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 0.2g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 0mg
Sodium: 1mg
Total Sugar: 10g
Added Sugar: 5g
Fiber: 2g
Vitamin A: 20%DV
Vitamin C: 100%DV
Calcium: 0%DV
Iron: 0%DV
Steps
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1
Done
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In a medium bowl, whisk together the coconut milk, chia seeds, and optional shredded coconut until well combined. Set aside. |
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2
Done
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Add the mango cubes to the mixture and stir gently to combine. Place in the refrigerator to thicken, about 10 minutes. |
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3
Done
|
Meanwhile, prepare the crumble: For both the Pudding and Crumble: |
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4
Done
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Once the chia seed mixture has thickened, fold in the remaining 1 tablespoon of honey or maple syrup. The mixture should be slightly runny but hold its shape when spooned out. If too thick, add more liquid as needed. |
|
5
Done
|
Divide the mango and coconut pudding evenly among four serving glasses or ramekins. |
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6
Done
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Top each serving with approximately 1 tablespoon of the prepared crumble mixture. Serve immediately or store covered in the refrigerator for up to 2 days. Enjoy! Difficulty: Easy Nutrition Information per Serving (without crumble): |
