COCONUT MANGO PUDDING

COCONUT MANGO PUDDING

Here I will show you how you can create a delicious, simple and beautiful dessert. This coconut mango pudding is very quick to prepare and requires only a few ingredients!

THIS COCONUT MANGO PUDDING IS:

  • low carb
  • vegan
  • gluten-free
  • sugar free
  • really tasty 🙂

The coconut mango pudding can be kept in the refrigerator for at least one day. So now have fun trying it out! 🙂

COCONUT MANGO PUDDING RECIPE

INGREDIENTS:

COCONUT CREAM:

  • 1 tsp agar agar (vegetable gelling agent)
  • 3/4 cup coconut milk (canned)
  • 1 tsp vanilla extract
  • 1 pinch of salt

MANGO CREAM:

  • one ripe mango pureed, I use a hand blender
  • 1/2 cup water
  • 1 tsp agar agar
  • 1 pinch of salt

INSTRUCTIONS:

  • Put all the ingredients of the coconut cream to the boil in a pot, simmer for 2 minutes, stirring.
  • Then fill into the desired form and let it cool down, preferably in the refrigerator.
  • Bring all the ingredients of the mango cream to the boil in a pot, also let it simmer for 2 minutes, stirring.
  • As soon as the coconut cream has set a little firmer, pour the mango cream over it and let the pudding cool down again.
  • When both creams have set, the pudding is ready to be eaten.

Raspberries are very suitable as decoration and for the taste. This time I used frozen raspberries as you can see on the pictures. But a hot raspberry cream is also a great way to decorate the pudding.

Please write me in the comments how you liked the pudding! 🙂 If you like to take a picture of it, link me to @cookingwithcups and #cookingwithcups so I can see your creation. 🙂

Victoria



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