Ingredients
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For the coconut pudding base:
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2 cups unsweetened almond milk (or your favorite nut milk)
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1/2 cup tapioca flour
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1/4 cup cornstarch
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2 cans full-fat coconut milk (about 12 oz each)
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Pinch of sea salt
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1 tablespoon arrowroot powder
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2 teaspoons pure vanilla extract
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1 ripe medium mango, peeled and sliced
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Juice from half a lime
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Optional garnish: sweetened shredded coconut flakes, chopped nuts, fresh mint leaves
Directions
Subtitle: A creamy coconut pudding infused with the sweetness of mangoes and topped with sticky rice, all made without dairy, gluten, refined sugar, or oil!
Description: This vegan Thai dessert combines the classic flavors of mango and sticky rice with a twist – using coconut milk instead of dairy to create a rich and creamy texture. It’s perfect for satisfying your sweet tooth while staying true to plant-based eating.
Ingredients:
For the coconut pudding base:
2 cups unsweetened almond milk (or your favorite nut milk)
1/2 cup tapioca flour
1/4 cup cornstarch
2 cans full-fat coconut milk (about 12 oz each)
Pinch of sea salt
1 tablespoon arrowroot powder
2 teaspoons pure vanilla extract
1 ripe medium mango, peeled and sliced
Juice from half a lime
Optional garnish: sweetened shredded coconut flakes, chopped nuts, fresh mint leaves
Instructions:
1. In a high-powered blender or food processor, combine the first six ingredients for the coconut pudding base until smooth. Set aside.
2. Add the sliced mango, lime juice, and optional garnish ingredients to a small bowl and toss until well combined. Cover and refrigerate until ready to assemble.
Directions:
1. Pour the prepared coconut pudding mixture into individual serving glasses or ramekins.
2. Top each serving with about 1/2 cup of the cooked sticky rice and spread evenly.
3. Spoon the chilled mango mixture over the top of the sticky rice layer.
4. Gently press down on the mango layer to release its juices and allow them to seep into the sticky rice.
Note: You may need to adjust the amount of liquid used in the pudding if you prefer a thicker or thinner consistency. Simply add more water or almond milk as needed.
Steps
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1
Done
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In a high-powered blender or food processor, combine the first six ingredients for the coconut pudding base until smooth. Set aside. |
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2
Done
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Add the sliced mango, lime juice, and optional garnish ingredients to a small bowl and toss until well combined. Cover and refrigerate until ready to assemble. Directions: |
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3
Done
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Pour the prepared coconut pudding mixture into individual serving glasses or ramekins. |
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4
Done
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Top each serving with about 1/2 cup of the cooked sticky rice and spread evenly. |
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5
Done
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Spoon the chilled mango mixture over the top of the sticky rice layer. |
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6
Done
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Gently press down on the mango layer to release its juices and allow them to seep into the sticky rice. Note: You may need to adjust the amount of liquid used in the pudding if you prefer a thicker or thinner consistency. Simply add more water or almond milk as needed. |
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7
Done
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Pour the prepared coconut pudding mixture into individual serving glasses or ramekins. |
|
8
Done
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Top each serving with about 1/2 cup of the cooked sticky rice and spread evenly. |
|
9
Done
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Spoon the chilled mango mixture over the top of the sticky rice layer. |
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10
Done
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Gently press down on the mango layer to release its juices and allow them to seep into the sticky rice. Note: You may need to adjust the amount of liquid used in the pudding if you prefer a thicker or thinner consistency. Simply add more water or almond milk as needed. |
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