I developed this Coconut Mango Pudding recipe serendipitously when I accidentally left a shake in the refrigerator overnight. I was excited to see how thick and creamy it became.
Soon, I stopped making a daily shake, and started to make this type of pudding in quantity for the refrigerator and freezer.
When you are dairy-free it is hard to satisfy that urge for something creamy and cold. Ice cream comes to mind but I am thinking about something that is not as sweet and can be eaten on a daily basis.
I am most excited about this simple recipe because it does not contain any additives or added sweeteners. The well ripened bananas are totally sufficient. However, if you find it needs a little more, feel free to add a little honey or other natural sweetener of your choice.
Coconut oil is rich in lauric acid, which is known for being antiviral, antibacterial and antifungal. Lauric and palmitic fatty acids are found in mother’s breast milk and help protect the infant against pathogens. Studies have shown the antimicrobial benefits of coconut oil.
Coconut oil has a medium smoke point which makes it really good for pan sauteing and baking. It tastes delicious in baked goods and is great to add to shakes and other beverages.
Click here for more information about coconut oil and what to look for when you buy it.
See my recipe for Coconut Blueberry Pudding.
Like this recipe? Get many more and tons of information and instructions on using grain free flours in my fantastic kindle books. You don’t need a kindle to read them, as Amazon offers a FREE reader for all devices, on the sales page for each book.
These recipes are suitable for Paleo, SCD, GAPS and all grain free eaters.
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