Ingredients
-
For the coconut pudding:
-
1 can (14 oz) full-fat coconut milk (do not use lite!)
-
1/2 cup unsweetened shredded coconut
-
1/4 cup maple syrup or honey
-
1 tsp vanilla extract
-
1 tbsp arrowroot powder
-
Pinch of salt
-
For the mango layer:
-
2 mangos, sliced and cubed
Directions
Subtitle: A delicious and creamy coconut pudding parfait made with just a few simple ingredients and topped with fresh mangoes!
Description: This vegan version of the classic Thai dessert gets its sweetness from medjool dates and is packed full of tropical flavors. It’s also gluten-free, grain-free, high-fiber, and oil-free – perfect for any occasion!
Servings: 4-6
Difficulty: Easy
Ingredients:
For the coconut pudding:
• 1 can (14 oz) full-fat coconut milk (do not use lite!)
• 1/2 cup unsweetened shredded coconut
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tbsp arrowroot powder
• Pinch of salt
For the mango layer:
• 2 mangos, sliced and cubed
Instructions:
Coconut Pudding:
1. In a blender, combine all ingredients for the coconut pudding until smooth. Set aside.
Mango Layer:
2. In a bowl, mix together the cubed mangos with a pinch of salt and let sit for about 10 minutes to release their juices.
Assembly:
3. Pour the prepared coconut pudding into four glasses or ramekins. Place one layer of mango on top and gently press down.
Repeat steps 2 and 3 until you have used up all the ingredients. Alternatively, you can layer them both in a large glass bowl if desired.
Chill for at least 2 hours or overnight before serving. Enjoy!
Steps
|
1
Done
|
In a blender, combine all ingredients for the coconut pudding until smooth. Set aside. Mango Layer: |
|
2
Done
|
In a bowl, mix together the cubed mangos with a pinch of salt and let sit for about 10 minutes to release their juices. Assembly: |
|
3
Done
|
Pour the prepared coconut pudding into four glasses or ramekins. Place one layer of mango on top and gently press down. Repeat steps 2 and 3 until you have used up all the ingredients. Alternatively, you can layer them both in a large glass bowl if desired. Chill for at least 2 hours or overnight before serving. Enjoy! |
