Paleo Mango Coconut Cream Pudding

Allergens

Coconut, Mango

Ingredients

• 1 cup unsweetened coconut milk
• 2 ripe mangoes, peeled and diced
• 2 tablespoons honey or maple syrup
• 1/4 cup arrowroot flour
• 1/4 teaspoon ground cinnamon
• A pinch of sea salt
• 1 teaspoon vanilla extract (optional)

Instructions

1. In a medium saucepan, combine coconut milk, honey or maple syrup, cinnamon, and sea salt. Bring the mixture to a simmer over medium heat. In a separate bowl, mix together arrowroot flour and 1/4 cup of cold water to create a slurry. Stir the slurry into the simmering coconut milk mixture, and continue cooking until the pudding thickens, about 2 3 minutes. Remove from heat. Fold in diced mangoes and vanilla extract (if using). Divide the pudding evenly among 4 dessert glasses or ramekins, and refrigerate for at least 1 hour to set.

Chef’s Insight

This dessert highlights the perfect balance between Indian spices and tropical flavors, creating an irresistible taste experience.

Notes

Adjust the sweetness according to the ripeness of your mangoes.