Ingredients
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the pudding base:
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1 cup unsweetened shredded coconut flakes
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1/2 cup rolled oats
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1 tbsp ground cinnamon
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1 tbsp arrowroot powder
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1 tsp vanilla extract
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the custard :
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1 14 -ounce can full-fat coconut milk (preferably BPA-free)
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1 small ripe mango, peeled and sliced
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1 medium sweet potato, peeled and cubed
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1/4 teaspoon red chili flakes (optional)
Directions
Sub-title: A creamy, dairy-free dessert made with coconut milk, mangoes, and sweet potatoes – perfect for a spicy evening!
Description: This exotic vegan pudding is a delicious twist on traditional Thai curries. The combination of sweetness from the mangoes and earthiness from the sweet potatoes creates a balance of flavors that will tantalize your taste buds. Serve warm or chilled as an indulgent dessert after a savory meal.
Difficulty Level: Medium
Servings: 4-6
Time to prepare: 30 minutes + cooling time
Ingredients:
For the pudding base:
1 cup unsweetened shredded coconut flakes
1/2 cup rolled oats
1 tbsp ground cinnamon
1 tbsp arrowroot powder
1 tsp vanilla extract
For the custard:
1 14-ounce can full-fat coconut milk (preferably BPA-free)
1 small ripe mango, peeled and sliced
1 medium sweet potato, peeled and cubed
1/4 teaspoon red chili flakes (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a food processor, combine all the ingredients for the pudding base until well combined and starting to clump together. Transfer the mixture to a bowl and set aside.
3. In a blender, combine the coconut milk, mango, sweet potato, chili flakes (if using), and vanilla extract. Blend until smooth.
4. Pour the prepared custard into the prepared pudding base and mix well. Let the mixture sit for about 10 minutes to thicken slightly.
5. Pour the pudding mixture into individual ramekins or serving dishes. Place the filled ramekins onto the prepared baking sheet. Gently pour hot water into the larger roasting pan until it reaches halfway up the sides of the ramekins.
6. Carefully transfer the baking sheet to the preheated oven. Bake for 20-25 minutes or until the edges are set but still jiggly in the center. Remove from heat and let cool completely before serving.
7. To serve, top each portion of pudding with fresh mango slices and additional chopped nuts if desired. Enjoy!
Note: You may also freeze any leftover puddings individually in ice cube trays for later use. Simply thaw overnight in the fridge and follow steps 1-6 to reheat.
Steps
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1
Done
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. |
|
2
Done
|
In a food processor, combine all the ingredients for the pudding base until well combined and starting to clump together. Transfer the mixture to a bowl and set aside. |
|
3
Done
|
In a blender, combine the coconut milk, mango, sweet potato, chili flakes (if using), and vanilla extract. Blend until smooth. |
|
4
Done
|
Pour the prepared custard into the prepared pudding base and mix well. Let the mixture sit for about 10 minutes to thicken slightly. |
|
5
Done
|
Pour the pudding mixture into individual ramekins or serving dishes. Place the filled ramekins onto the prepared baking sheet. Gently pour hot water into the larger roasting pan until it reaches halfway up the sides of the ramekins. |
|
6
Done
|
Carefully transfer the baking sheet to the preheated oven. Bake for 20-25 minutes or until the edges are set but still jiggly in the center. Remove from heat and let cool completely before serving. |
|
7
Done
|
To serve, top each portion of pudding with fresh mango slices and additional chopped nuts if desired. Enjoy! Note: You may also freeze any leftover puddings individually in ice cube trays for later use. Simply thaw overnight in the fridge and follow steps 1-6 to reheat. |
