Creamy Mango Coconut Pudding (Vegan Thai Dessert)
30 minutes
984 reads
About Creamy Mango Coconut Pudding (Vegan Thai Dessert)
Escape to Thailand with every spoonful of this vibrant vegan Mango Coconut Pudding! Imagine creamy coconut milk melting into sweet mango puree, creating a luscious, refreshing dessert that's surprisingly easy to make.Chia or basil seeds add a delightful textural surprise, while a touch of honey, vanilla, and salt perfectly balances the tropical sweetness. Served chilled and garnished with fresh mango and pistachios, this elegant pudding is the perfect light dessert or satisfying snack.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep5 minutes
Cook25 minutes
Total30 minutes
Ingredients
For Soaking the Seeds
- 1.5 Tbsp Coconut Powder
- 0.5 cup Water warm
- 1 Tbsp Basil Seeds or 2 tbsp chia seeds
For the Mango Coconut Pudding
- 4 Tbsp Coconut Powder
- 1 cup Water warm
- 0.5 cup Mango Puree alphonso or any ripe mango
- 2 Tbsp Honey
- 0.5 tsp Vanilla Extract
- 1 pinch Salt
- 3-5 Mango chopped, for garnish
- 3-5 Pistachios chopped, for garnish
Instructions
- First, prepare the basil or chia seeds. In a small bowl, combine the coconut powder and warm water. This creates a coconut milk base for soaking the seeds.
- Add the basil or chia seeds to the coconut milk. Soaking the seeds allows them to soften and develop a pleasant, gel-like texture.
- Let the seeds soak for 20-30 minutes. While the seeds are soaking, prepare the pudding base.
- In a separate bowl, whisk together the coconut powder and warm water for the pudding. This creates a rich and creamy coconut milk.
- Add the mango puree to the coconut milk and whisk until smooth and well combined.
- Stir in the honey, vanilla extract, and salt. The salt enhances the sweetness of the mango and coconut.
- Once the seeds have finished soaking, gently fold them into the mango-coconut mixture.
- Gently fold in the chopped mango pieces, reserving some for garnish.
- Cover the pudding and chill for at least 3-4 hours to allow the flavors to meld and the pudding to thicken. Before serving, garnish with the remaining chopped mango and pistachios.
Recipe Notes
Expert Tips
- For a richer flavor, use full-fat coconut milk.
- Adjust the amount of chili paste to control the spiciness level.
- Add a squeeze of lime juice at the end for brightness.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Also See
Related Posts You May Like
-
Vegan Thai Salad | Easy Thai Salad
1037 reads
-
-
-
-
-
Recipe Nutrition
Calories: 280kcalCarbohydrates: 36gProtein: 3gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 32mgPotassium: 401mgFiber: 3gSugar: 31gVitamin A: 1713IUVitamin C: 57mgCalcium: 31mgIron: 2mg
Neha Pahilwani
Articles: 20
3 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so tasty! Thank you.
This is a fantastic recipe! Thanks for sharing.
Looks so wonderful! Thanks for posting.