If globalization is responsible for bringing pho to the western…
How about I razzle dazzle you with a most delectable dessert recipe, which is Autoimmune Paleo/Protocol (AIP)-friendly to boot?!
But before getting to this scrumptious recipe, just a wee bit on the AIP:
Since adopting a paleo lifestyle, I have had substantial improvement in my bloodwork specifically and in my health generally, but I had one particularly annoying Crohn’s symptom that stubbornly lingered (more on this in another post). Alas, it was this symptom that brought me to the AIP. It was my hope that following the AIP would kick-start further healing so that I would no longer be bothered by nagging inflammation.
So I followed the AIP strictly for seven weeks before reintroducing eggs and nuts in limited amounts. (I had already intuitively eliminated nightshades and alcohol because goodness gracious they hurt when they work their way through my digestive tract! And, I know, this makes me the cheapest of dates.) The end result was remarkable; as I had hoped, the inflammatory markers were further reduced. Another added benefit was experiencing a rise in my iron level (chronic anemia is just one of many Crohn’s symptoms I’ve battled).
If you have an autoimmune disease, I strongly encourage you to investigate AIP. For more information on AIP, go to these websites: The Paleo Mom, Autoimmune Paleo, and Phoenix Helix. All wonderful resources!
Anyway, while I was merrily AIP-ing my way through meals for those seven weeks, my darling mom created this delicious dessert. A razzler AND a dazzler. A tastebud tantalizer to be sure! This recipe comes with high levels of yum, so get ready for the oooh-ing and aaah-ing.
Coconut-Mango Pudding (Paleo, AIP)
Author: Martine Partridge
Recipe type: Treats
- 2 c. mango chunks (fresh or frozen)
- 2 tbsp honey (optional)
- 2 tbsp gelatin
- ¼ c. cool water
- 1 c. hot water
- 2 c. coconut water
- Puree the mango in a food processor for a few minutes until smooth in texture. If adding honey, do so at this point.
- Sprinkle 2 tbsp of gelatin (I use Great Lakes brand, which is derived from grassfed cattle) over ¼ c. cool water. Allow to set for a few minutes. Add the gelatin to 1 c. of hot water. Whisk vigorously and thoroughly to ensure all the gelatin is dissolved. Then add 2 c. of coconut water and the mango puree to the gelatin mixture. Whisk thoroughly again. Pour into serving bowls. Put in refrigerator for at least one hour to set.
- Top with coconut cream, toasted coconut, and a dash of cinnamon.