Low Iodine Mango Coconut Pudding Cups
Total time2 hr 25 min
Prep time15 min
Cook time10 min
4.6(26)
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Learn more →Ingredients
4 servings
For the pudding
- 2 ¼ tsp powdered gelatin (1 standard packet, 7g)
- 3 tbsp cold water
- 2 cans (13.5 oz each) full-fat coconut milk
- 3 tbsp honey
- 1 tsp lime zest
- ¼ tsp vanilla powder
- 1 pinch salt
For the mango layer
- 2 cups fresh mango, diced into ½-inch pieces (about 2 medium mangoes)
- 1 tsp lime juice
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Sprinkle the gelatin over the cold water in a small saucepan and let it sit undisturbed for 5 minutes until the granules are fully absorbed and the mixture looks like a thick, opaque paste.
- 2
Pour the coconut milk into the saucepan with the bloomed gelatin. Warm over medium-low heat, whisking constantly, until the gelatin is completely dissolved and the mixture is smooth and steaming — about 4 to 5 minutes. Do not let it boil.
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