Mango-Coconut Pudding

Ali Segersten

I know Valentine's day is right around the corner, but instead of adding to the plethora of chocolate recipes floating around in cyber-space, I thought I would share a non-caffeinated dessert suitable for little children. This recipe also happens to be in compliance with the Phase 2 guidelines for the Elimination Diet.

This smooth, creamy and slightly sweet pudding is dairy-free. I was inspired by a mango pudding recipe found in the the current issue of Eating Well. This issue has a great article on mangos including photos of how to properly peel and cut a mango. The recipe below is a twist on the Cherry Pudding recipe found in my cookbook. The secret ingredient? Kudzu! How many of you have heard of or used kudzu before? It has wonderful thickening and gelling properties and is very soothing and healing to the gut.

You can find Kudzu in the bulk spice section at your local health food store. It is quite expensive per pound but you will only need a few tablespoons. It comes in little white powdery chunks and can be tricky to measure sometimes. For the 6 tablespoons needed in this recipe, use a 1/4 cup measure and level off, then measure 2 more tablespoons.

Recipe from our Meal Planner

Mango-Coconut Pudding

Servings
6
Cook Time
10 minutes
Prep Time
10 minutes

Serve this delicious dairy-free and vegan pudding recipe as a special treat for your family; my children love this recipe! You can use either fresh or frozen mangos in this recipe. You'll need about 5 large fresh mangos or two 10-ounce frozen bags, plus another fresh mango for the topping. 

Ingredients
6 tablespoons kudzu
½ cups water
4 cups diced mangos
1 cans coconut milk
¼ cups raw honey (or maple syrup)
2 teaspoons non-alcoholic vanilla

Optional Topping

1 diced mangos
unsweetened shredded coconut
Directions
  1. Place the kudzu and water in a 3-quart saucepan. Whisk together so that the kudzu dissolves. The kudzu needs to be dissolved before heating so whisk again just before adding the remaining ingredients.
  2. In a blender, add the mango, coconut milk, and sweetener. Blend on high until very smooth and creamy.
  3. Pour into the saucepan with the dissolved kudzu. Turn heat to med-high. Whisk constantly until it boils then reduce heat to low and simmer while whisking for about 6 to 10 minutes. You'll notice the color change from a creamy yellow to an egg-yolk yellow indicating that it is about ready to be removed from the heat. Whisk in vanilla and remove from heat.
  4. Pour or ladle into six small bowls and place into the refrigerator to set. Chill for 1 to 2 hours.
  5. Top with diced fresh mango and shredded coconut. Serve and enjoy!

Use this recipe in our Meal Planner

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Posted In
dairy-free dessert egg-free GF/CF grain-free pudding sugar-free valentine's day vegan recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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