Caribbean Frozen Coconut Pudding

Allergens

None

Ingredients

• 1. 2 cups coconut milk 2. 3 ripe mangoes, diced 3. 1/4 cup honey 4. 1 tablespoon rum (optional) 5. 1 teaspoon vanilla extract 6. 1/4 teaspoon ground cinnamon 7. A pinch of sea salt 8. 1/2 cup almond flour 9. 1/4 cup unsweetened shredded coconut, toasted

Instructions

1. In a blender, combine coconut milk, diced mangoes, honey, rum (if using), vanilla extract, ground cinnamon, and sea salt. Blend until smooth.
2. Pour the mixture into a medium sized bowl, then whisk in the almond flour until fully incorporated.
3. Stir in the toasted shredded coconut, combining well.
4. Divide the mixture among 4 serving dishes and freeze for at least 4 hours or overnight until firm.

Chef’s Insight

Allow the dessert to sit at room temperature for a few minutes before serving for easier scooping and more indulgent mouthfeel.

Notes

N/A