Easy Mango Pudding Recipe (Dairy-Free and Gluten-Free)

easy mango pudding

easy mango pudding

This mango pudding is soft, creamy, and dairy-free! It’s the perfect easy option to satisfy my sweet tooth.

I usually turn to baking when I’m craving something sweet but baking can be honestly a little stressful because you have to get the recipe exactly right for it to taste good. Sometimes I just don’t have the patience for it. Hence, the reason why this mango pudding was born — it is so much more straightforward and forgiving.

This recipe was actually inspired by a mango mousse my mom would make at home when we were kids. She would use mango puree, gelatin, condensed milk, cream cheese (I think? Don’t quote me on that) to make her delicious mousse. It was even better when she let it set in pie crust (yum!) As good as it sounds, it’s not the best option for those who want to avoid added sugar and dairy.

This mango pudding has no refined sugar, no dairy and no gluten. More importantly, it contains real ingredients which is one of my biggest criteria when it comes to eating healthy.
I like to know exactly what’s going into my food!

Here is the recipe I used most recently but the proportions have varied in the past. So go ahead and play around with the recipe to make it your own.

Easy Mango Pudding Recipe
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This mango pudding is simple and straightforward and will definitely satisfy your sweet tooth!
Ingredients
  • 1 can of full fat coconut milk
  • 1 ½ cups mango, cubed
  • 2 tablespoons grass-fed gelatin (I recommend Vital Proteins)
  • 2 tablespoons maple syrup (you may need less or more depending on the sweetness of the mango).
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • Toppings of your choice! (cardamom, pistachio, coconut, saffron, etc.)
Instructions
  1. Add all of the ingredients into a blender and blend until pureed. Divide the pudding into six ramekin bowls. Refrigerate for at least 3-4 hours before serving.
  2. Serve the pudding with the toppings of your choice! I like to use toasted coconut chips (the ones by Bare Snacks are great!), crushed cardamom, saffron, and pistachios! I’m sure other nuts and spices would work wonderfully as well!
 
The pudding would pair perfectly with fresh fruit, cake, and even crunchy biscuits and granola. I may or may not  have had this pudding for breakfast a few times J.

If you do give this recipe a shot please let me know how it turns out! I love receiving feedback on my recipes.

Hope you enjoy it!

*Want more easy recipes? Be sure to check out this one for saffron tea or pumpkin spice chocolate chip muffins!

Easy Chocolate Chip Cookies (Gluten-Free & Dairy-Free)

easy-chocolate-chip-cookies

easy-chocolate-chip-cookies

Yep it’s still possible to enjoy chocolate chip cookies even when you’re told to cut out all things that make a delightful cookie.

Okay I exaggerate a bit, but if you read this blog post, you know I’ve been told to cut out coffee, dairy, gluten and soy for a while. This is hard for someone like me who loves food and baking.

Food is fuel but it’s also much more than that. Food influences memories, friendships, and overall happiness! It would be great (and easy) if I could be happy with eating chicken, salads, and rice but that’s just not possible. I still want to be able to treat myself every once in awhile.

So here I present to you cookies that can be eaten happily on a gluten-free, dairy-free, and soy-free diet! I can’t take credit for this amazing recipe – all credit goes to the creators of Primal Palate.

For convenience, here are the ingredients and instructions:

Ingredients:
3 cups Blanched Almond Flour
1/2 cup Virgin Coconut Oil, unrefined
1/2 cup Pure Maple Syrup
2 Omega 3 Eggs
1 tsp Baking Soda
1 tsp Salt
1 tsp Vanilla Extract
1 1/2 cups Enjoy Life Semi-Sweet Chocolate Chips

Process:

  1. Preheat oven to 375 degrees.
  2. In a medium sized mixing bowl combine dry ingredients.
  3. In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
  4. Pour wet ingredients into dry and beat with hand mixer until combined.
  5. Melt coconut oil, pour into batter, and continue to blend until combined.
  6. Stir in chocolate chips.
  7. On a parchment lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
  8. Bake for 15 minutes.
  9. Let cool and serve with a cold glass of almond or coconut milk!

These cookies come out moist and chewy, unlike most gluten-free cookies. This will definitely become a regular treat at my apartment!

Pin It for Later!

paleo-chocolate-chip-cookies

Coconut Cream Chia Seed Pudding (Dairy-Free)

Coconut Cream Chia Seed Pudding_FINAL

The chia seed pudding trend has been going strong for the past couple of years, but have you guys tried it with dairy-free coconut cream?

GAME CHANGER.

I’ve recently became obsessed with coconut cream – I want to put it on everything and eat it by the spoon. It’s so rich but still nutritious – I love it.

This chia seed pudding makes a great healthy dessert option. The recipe requires just a little bit of prep, but it’s super simple to follow. Trust me, I’m not one to create complicated recipes.

Serving Size: 4
Prep Time: 10 mins to prepare, 8 hours to chill 

Ingredients

Chia seed pudding:
1 cup almond milk (sweetened or unsweetened)
1 cup coconut milk, unsweetened
1/2 cup chia seeds
1 tsp of raw honey or maple syrup

Coconut cream:
1 can of coconut milk
1 tsp of honey or maple syrup – optional
Sprinkles & mint to garnish -optional

ChiaSeed_Pudding

Directions:

For the chia seed pudding:

In a medium bowl or glass container, stir together almond milk, coconut milk and chia seeds. Cover with plastic wrap or lid and let it chill in the refrigerator for at least three hours. But since I’m making the coconut cream too, I let it chill overnight. Before serving, stir pudding again.

For the coconut cream:

Before we get into how to make coconut cream, make sure you get the right coconut milk. Don’t get the one in the refrigeration section with the almond milk, and other dairy products but rather, get a full fat coconut milk that you use to cook.

I’ve heard some brands of coconut milk whip better than others but i honestly I haven’t experimented much. I found this helpful guide on which coconut brands are the best for coconut cream.

Refrigerate the can of coconut milk overnight. In the morning, open the can and scoop out the solid part (the coconut cream) into a large bowl. Discard the remaining liquid portion.

Using an electric mixer, add the honey/maple syrup if you’d like and whip the coconut cream until the texture is smoothy and creamy. I tried using a hand beater and it worked, but an electric mixer would yield better results.

Top the chia seed pudding with the coconut cream! You can refrigerate and save for later but the coconut cream will no longer be a whipped texture. If you let it out in room temperature though for a few minutes, it softens up a bit.

Enjoy 🙂

coconut cream chia seed_pinterest