Low Sodium Mango Coconut Pudding

Total time2 hr 25 min

Prep time15 min

Cook time10 min

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Ingredients

4 servings

For the pudding

2 cans (13.5 oz each) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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3 tbsp arrowroot starch
2 tsp unflavored gelatin powder
3 tbsp honey
½ tsp vanilla powder
¼ tsp ground ceylon cinnamon
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the mango layer

2 large ripe mangoes, peeled and diced into ½-inch pieces (about 2 cups)
1 tsp lime zest
1 tbsp lime juice

For serving

2 tbsp unsweetened shredded coconut, toasted (optional)

Instructions

1
Pour 1/4 cup of the coconut milk into a small bowl and sprinkle the gelatin powder over the surface. Let it sit for 5 minutes until the gelatin has absorbed the liquid and looks opaque and spongy.
2
In a medium saucepan, whisk together the remaining coconut milk, arrowroot starch, honey, vanilla powder, Ceylon cinnamon, and sea salt until the starch is fully dissolved with no lumps visible.

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