Mango Coconut Pudding is sweet, dairy free, and totally gorgeous. A total winner.
When it comes to coffee, I seem to have come across 3 kinds of people. There are those who love it and can drink it at any time of the day or night, without it interrupting their sleep patterns. Then, there are those who like it, but have to cut it off midday or switch to decaf (which the first group realizes isn’t real coffee). And then there are those who would rather have hot chocolate on a hot summer day than a cold, iced coffee.
Up until recently, I thought I belonged to that first group. My day didn’t start until I had coffee pulsing through my veins. While some people used cucumber to flavor their water, I believed in using coffee to flavor mine. I even ended my day with coffee – I could drink it at 10 pm and be sound asleep at 10.10 pm.
Then, one day when I was super exhausted, I happened into a little coffee house and ordered a harmless mocha with an extra shot of espresso. The barista, seeing I was super tired, offered to add in a second shot for free – and I said “Bring it!” That Mocha was so good, I had another, and maybe another…
I am not quite sure how many shots of espresso were between all those mocha lattes I ended up consuming, but I was wired! For the very first time since I was in my teens, I felt I understood that second group of people – I stayed up late that night… so late!
So late, in fact, that I came up with this mango coconut pudding, and then just had to serve it in edible white chocolate cups!
And, if you happen to be wondering, no, no, I didn’t eat one that night!
Mango and coconut are one of my current favorite flavor combos – and this dairy-free pudding was a delightful way for me to enjoy them. My daughter suggested I serve them in white chocolate cups – to enhance the mango and coconut, and, her idea was pure gold!
I let these mango coconut puddings chill overnight in the fridge. Then my daughter and I enjoyed these the next day – with a cup (or two) of coffee! Here’s hoping y’all brew yourselves a cup and get to dig into these soon too!
Tip: Explore more of our favorite mango recipes today!
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Mango Coconut Pudding Recipe
Ingredients
- 1/2 cup White Chocolate Chips
- 1 cup Mango Chopped
- 1 13.5 ounce can Full Fat Coconut Milk Chilled overnight
- 1 tablespoon Coconut Oil Melted
- 1-2 teaspoons Granulated Sugar Optional
Instructions
- Melt white chocolate chips, then gently pour and spread it around three silicone cupcake liners.
- Chill cups until white chocolate hardens, about 10 minutes.
- Meanwhile, open can of chilled coconut milk, and carefully scrape out the hardened part that will be at the top of the can.
- Add this solid coconut milk to a blender along with chopped mango and melted coconut oil, pulsing until well incorporated. If this isn’t sweet enough, then add a teaspoon or two of sugar to sweeten to your preference.
- Pour into chilled white chocolate cups and chill for at least four hours or overnight.