AIP Friendly Mango Coconut Pudding
Creamy, tropical, and genuinely satisfying, this coconut pudding is the kind of dessert that feels indulgent without compromising a single dietary boundary. Full-fat coconut milk forms a silky, rich base that sets beautifully thanks to a combination of arrowroot starch and unflavored gelatin — no dairy, no eggs, no grains in sight. A whisper of vanilla powder and Ceylon cinnamon adds warmth and depth, while honey keeps the sweetness clean and natural. The bright mango layer on top — tossed with fresh lime juice and zest — cuts right through the richness and makes every spoonful feel like a little vacation. Desserts that work within strict elimination protocols can often feel like sad substitutes, but this one genuinely doesn't. It sets up firm and glossy in the fridge, portions beautifully into four glasses, and the optional toasted coconut on top adds just enough texture to make it feel like a proper restaurant-worthy finish. Make it the night before and you'll have a showstopper waiting in the fridge with zero last-minute stress.
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Learn more →Ingredients
4 servings
For the pudding
- 2 cans (13.5 oz each) full-fat coconut milk
- 3 tbsp arrowroot starch
- 2 tsp unflavored gelatin powder
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp fine sea salt
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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