Brazilian Tropical Fruit Salad in Coconut-Almond Milk Pudding
Discover this delectable and cinematic vegan dessert that combines the exotic flavors of Brazil with a creamy coconut-almond milk pudding and fresh tropical fruits. Perfect for those following a plant-based diet, this easy recipe is sure to impress your guests and satisfy your sweet tooth!
Allergens
Tree nuts (almond)
Ingredients
- 1 cup fresh pineapple, chopped 1 cup mango, diced 1 cup passion fruit, halved 2 cups almond milk 1/2 cup coconut cream 2 tablespoons agave syrup 2 teaspoons vanilla extract 1/4 cup tapioca starch Zest of one lime Fresh mint leaves for garnish
Instructions
- In a medium saucepan, combine almond milk, coconut cream, agave syrup, vanilla extract, and lime zest. Bring the mixture to a simmer over medium heat. Gradually whisk in tapioca starch, ensuring no lumps remain. Reduce heat and cook for 4 5 minutes until the pudding thickens. Remove from heat and let it cool down to room temperature. In a large bowl, combine pineapple, mango, and passion fruit. Add a spoonful of the coconut almond milk mixture to the fruit, gently stirring to combine. Pour the remaining pudding over the fruits, making sure all pieces are evenly coated.
Chef’s Insight
The combination of tropical fruits and creamy coconut-almond milk pudding creates an irresistible texture contrast, enhancing the overall dining experience.
Notes
The use of tapioca starch creates a smooth and creamy pudding-like texture, making it a satisfying dessert option for those following a vegan diet.