High Fructose Corn Syrup Free Mango Coconut Pudding
Total time2 hr 25 min
Prep time15 min
Cook time10 min
4.9(15)
About FigFig 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!