Coconut Mango Pudding

Inspired by an idea for a non-dairy no-cook pudding by Mark Bittman.
5 or 6 servings

Make a simple syrup using

  • 1/2 cup water
  • 1/2 cup sugar

When it comes to a boil, stir and verify the sugar is dissolved. Remove from heat to cool a bit.

Warm just enough to liquify

  • 3/4 cup coconut oil

In a blender, combine

  • 8 ounces silken tofu

along with the syrup. Process briefly. Add

  • 11/2 cup mango chunks (I used defrosted frozen mango)

Process until it’s thoroughly blended and no sign of any mango pieces remains. Add the coconut oil and process until blended. Pour into individual serving dishes and chill until solid, about 30 minutes.

The original recipe was for a chocolate pudding that used the fat from the chocolate to cause it to solidify when it got cold. Coconut oil is another product that does the same thing. I was suspect of using coconut oil until I read this article.

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