Coconut-Mango Pudding (Paleo, AIP)
Recipe type: Treats
Prep time: 
Total time: 
Serves: 6
  • 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
  1. Puree the mango in a food processor for a few minutes until smooth in texture. If adding honey, do so at this point.
  2. 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.
  3. Top with coconut cream, toasted coconut, and a dash of cinnamon.
Recipe by Eat Heal Thrive at