Ingredients
Scale
For the pudding
- 1 1/2 cup fresh mango, cubed
- 1 tbsp lemon juice
- 1 cup full fat coconut milk
- 1/4 cup coconut cream
- 2 tbsp arrowroot starch
- 1 tsp vanilla extract
Toppings
- Whipped coconut cream
- Blueberries
Instructions
- Using a food processor, blend the mango and lemon juice until fully liquid. Set a fine mesh strainer, over a pot and pour the mango through the strainer. Strain out the juice using a silicone spatula to push down the mango pulp. Save the pulp to add to yogurt bowls, smoothies, etc!
- Add the coconut milk and coconut cream to the pot with the mango juice and whisk well to combine. Add the arrowroot and whisk again.
- Place the pot over medium/low heat and bring to a very low simmer to allow to thicken for 2-3 minutes. Remove from the heat and whisk in the vanilla extract.
- Divide the pudding between 2-3 small pudding cups. Allow to cool slightly before covering and transferring to the fridge. Allow to set for at least 4 hours or overnight. The pudding should be thick and creamy.
- Serve topped with whipped coconut cream and blueberries to serve.
Notes
All nutrition facts are estimations and will vary.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Fat: 19.7g
- Carbohydrates: 23.6g
- Fiber: 1.8g
- Protein: 3g