Vegan Mango and Coconut Pudding
Summary
For all the dessert enthusiasts out there, dive into the world of Vegan Mango and Coconut Pudding! This delectable dish combines the tropical flavors of mango and coconut, ensuring not just a burst of flavors but also a healthful treat. Ready to unravel the magic behind this perfect summer dessert? Let’s get started!
Ingredients
- 2 ripe mangoes, peeled and diced (500g)
- 1 can full-fat coconut milk (400ml)
- 4 tbsp agave syrup (60ml)
- 2 tsp agar-agar powder (10g)
- A pinch of salt
- Zest of 1 lime
- Fresh mint leaves for garnishing
Time to Prepare and Make
- Preparation: 10 minutes
- Cooking: 20 minutes
- Chilling: 3 hours
Serves 4
Nutritional Facts Per Serving
- Calories: 270
- Protein: 3g
- Carbohydrates: 45g
- Dietary Fiber: 3g
- Sugars: 40g
- Fat: 10g
- Saturated Fat: 7g
- Sodium: 30mg
Instructions
- Start by pureeing the mangoes in a blender until smooth.
- In a medium-sized pot, combine the coconut milk, agave syrup, and agar-agar powder.
- Whisk the mixture well and bring it to a boil.
- Reduce the heat and let it simmer for about 5 minutes.
- Stir in the mango puree and lime zest.
- Continue to cook on low heat for another 10 minutes.
- Pour the Vegan Mango and Coconut Pudding mixture into individual serving bowls or glasses.
- Allow the pudding to come to room temperature.
- Once cooled, refrigerate for at least 3 hours or until set.
- Garnish with fresh mint leaves before serving.
Tips
- Choose ripe and sweet mangoes for the best flavor.
- If you don’t have agave, maple syrup can be a good substitute.
- The pudding thickens due to agar-agar; ensure it’s fully dissolved in the mixture.
- For a decorative touch, add some diced mangoes on top before serving.
Serving Suggestions
- Serve the Vegan Mango and Coconut Pudding chilled, straight out of the refrigerator.
- Pair it with some vegan vanilla ice cream for an added treat.
- Drizzle some coconut milk on top for extra creaminess.
- A sprinkle of toasted coconut flakes can add a delightful crunch.
There you go, a dessert that’s not just mouthwateringly delicious but also kind to the planet. With the power of mangoes and coconut, this Vegan Mango and Coconut Pudding is a tropical dream come true. So the next time you’re looking for a refreshing dessert that’s also packed with health benefits, you know where to turn. Dive in, relish, and let every spoonful take you on a tropical journey. And hey, while you’re at it, why not introduce this gem to your friends and family? Everyone deserves a slice (or spoon) of this paradise!
FAQS
1. Which type of mangoes is best for this pudding?
Choose ripe and sweet mangoes for the best flavor. Varieties like Alphonso, Ataulfo, or Haden work well for desserts.
2. Can I replace agave syrup?
Yes, if you don’t have agave, maple syrup can be a good substitute. Adjust according to taste.
3. What’s the purpose of agar-agar in the pudding?
Agar-agar is a plant-based gelatin substitute. In this recipe, it helps thicken and set the pudding.
4. How do I ensure the pudding sets properly?
Make sure the agar-agar is fully dissolved in the coconut milk mixture and refrigerate the pudding for at least 3 hours or until set.
5. How many servings does this recipe make?
The Vegan Mango and Coconut Pudding recipe serves 4.
6. What are the nutritional highlights of this dessert?
Per serving, the dessert contains 270 calories, 3g of protein, 45g of carbohydrates, and 10g of fat. It’s a delightful blend of taste and health.
7. Can I add toppings to the pudding?
Absolutely! For a decorative touch, add diced mangoes on top or sprinkle with toasted coconut flakes for a delightful crunch.
8. What’s the ideal way to serve this pudding?
Serve the pudding chilled, straight out of the refrigerator. You can also pair it with vegan vanilla ice cream or drizzle some coconut milk for extra creaminess.
9. Can I make this pudding a day ahead?
Yes, the pudding can be made a day in advance. Just ensure it’s covered and stored in the refrigerator until serving.
10. How long can I store the Vegan Mango and Coconut Pudding?
The pudding can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed fresh.
Vegan Mango and Coconut Pudding
Nutritions
Ingredients
- 2 ripe mangoes peeled and diced (500g)
- 1 can full-fat coconut milk 400ml
- 4 tbsp agave syrup 60ml
- 2 tsp agar-agar powder 10g
- A pinch of salt
- Zest of 1 lime
- Fresh mint leaves for garnishing
Instructions
- Start by pureeing the mangoes in a blender until smooth.
- In a medium-sized pot, combine the coconut milk, agave syrup, and agar-agar powder.
- Whisk the mixture well and bring it to a boil.
- Reduce the heat and let it simmer for about 5 minutes.
- Stir in the mango puree and lime zest.
- Continue to cook on low heat for another 10 minutes.
- Pour the Vegan Mango and Coconut Pudding mixture into individual serving bowls or glasses.
- Allow the pudding to come to room temperature.
- Once cooled, refrigerate for at least 3 hours or until set.
- Garnish with fresh mint leaves before serving.
Notes
If you don’t have agave, maple syrup can be a good substitute.
The pudding thickens due to agar-agar; ensure it’s fully dissolved in the mixture.
For a decorative touch, add some diced mangoes on top before serving. Serve the Vegan Mango and Coconut Pudding chilled, straight out of the refrigerator.
Pair it with some vegan vanilla ice cream for an added treat.
Drizzle some coconut milk on top for extra creaminess.
A sprinkle of toasted coconut flakes can add a delightful crunch.
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