Carrageenan Free Mango Coconut Pudding

Total time2 hr 25 min

Prep time15 min

Cook time10 min

4.9

(15)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!