Red Meat Allergy Friendly Mango Coconut Pudding
Total time2 hr 25 min
Prep time15 min
Cook time10 min
4.9(15)
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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
- 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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