“Indonesian Vegan Coconut Pudding with Mango Salsa – A Heavenly Tropical Treat”

Allergens

N/A (excluding potential allergies to coconut, almonds, or pineapple)

Ingredients

• 1 cup coconut milk
• 1/2 cup almond milk
• 3 tbsp agave syrup
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup fresh or frozen mango, diced
• 1/2 cup pineapple, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a medium saucepan, whisk together coconut milk, almond milk, agave syrup, cornstarch, vanilla extract, and salt. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil. Remove from heat and let cool for 5 minutes.
2. Pour the cooled pudding into individual serving dishes or ramekins, and refrigerate for at least 4 hours or until set.
3. In a separate bowl, mix together diced mango, pineapple, red onion, lime juice, and chopped cilantro to create the mango salsa. Set aside.

Chef’s Insight

The combination of coconut and mango flavors creates a perfect harmony between sweetness and tartness, making this dessert an ideal choice for tropical cravings.

Notes

This recipe is vegan and can be adjusted for gluten-free diets if needed.