Sri Lankan Paleo Coconut Pudding with Cardamom and Mango – An Exquisite Tropical Fusion Dessert

Allergens

Eggs, Coconut

Ingredients

• 1 cup full
• fat coconut milk
• 2 tablespoons raw honey
• 1/4 teaspoon ground cardamom
• Pinch of sea salt
• 2 large eggs, separated
• 1/4 cup almond flour
• 1/4 cup arrowroot starch
• 1 medium ripe mango, peeled and sliced
• 1 cup full
• fat coconut milk
• 2 tablespoons raw honey
• 1/4 teaspoon ground cardamom
• Pinch of sea salt
• 2 large eggs, separated
• 1/4 cup almond flour
• 1/4 cup arrowroot starch
• 1 medium ripe mango, peeled and sliced

Instructions

1. In a medium saucepan, combine the coconut milk, honey, cardamom, and salt. Cook over low heat until the mixture begins to simmer, stirring occasionally to prevent scorching. In a separate bowl, whisk together the egg yolks, almond flour, and arrowroot starch. Once the coconut mixture is simmering, slowly pour it into the egg yolk mixture while continuously whisking to combine. Return this mixture to the saucepan and cook over low heat for 5 7 minutes, or until it thickens to a pudding consistency, stirring constantly to prevent sticking. Remove from heat and set aside to cool slightly. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the warm coconut pudding mixture until fully combined. Divide the pudding into two serving dishes and top with fresh mango slices. Refrigerate for at least 2 hours before serving to allow the flavors to meld.

Chef’s Insight

For an added touch, garnish with a sprinkle of ground cardamom or a few mint leaves.

Notes

Be sure to whisk the egg yolk mixture into the coconut mixture continuously to avoid scorching the sauce.