This is my choice of dessert after dinner at a Chinese restaurant. As an ingredient, the coconut milk gives the pudding a rich taste. This recipe is egg-free, dairy-free, gluten-free and cane-sugar free.
- Nutritional Breakdown: per portion (whole recipe)
- Calories: 239.67 (1438)
- Carbs: 35.83 (215)
- Fat: 10.17 (61)
- Protein: 1.33 (8)
- Sodium: 7.67 (46)
- Sugar: 11.67 (70)
- Cooking time: 2 hours
Makes 6 servings
- 250g ripe mango puree (unsweetened) from about 2 medium-size mangoes
- 250g fresh coconut milk
- 120ml warm water
- 16g corn starch powder or custard powder
- 5g agar-agar powder
- A pinch of sea salt
- Optional: 10 - 25g Nuvia Sweetener (depending on sweetness of the mango)
- 1. Pick mangoes that are ripe. They should smell fragrant and soft to the touch. However, do not choose overripe ones; you can tell by their off-colour patches.
- 2. Cut out the flesh and put it into a food processor. Blend until smooth.
- 3. Dissolve corn starch powder (or custard powder), and agar-agar powder with 120 ml warm water into a bowl and put mixture aside.
- 4. Pour coconut milk and mango puree into a pot.
- 5. Place pot on low heat.
- 6. Add Nuvia Sweetener (adjust to sweetness of mango puree) and sea salt into the pot and stir until they are dissolved.
- 7. Add the agar-agar mixture and stir.
- 8. Continue stirring for another 8–10 minutes until mixture thickens.
- 9. Remove from heat.
- 10. Pour mixture into cups and allow to cool before putting them into the fridge.
- 11. Allow pudding to chill for at least 2 hours before serving.
TIPS AND TWEAKS
Add some mango cubes, drizzle coconut milk or pipe some whipped cream over the pudding as decoration.