This creamy and refreshing pudding combines the tropical flavors of mango and coconut with hearty oats for a healthy treat. Perfect for breakfast or a light dessert, it’s easy to make and wonderfully satisfying.
COOKBOOK / 31633
Start by bringing a pot of lightly salted water to a gentle boil. Once it’s bubbling, stir in the oats and turn the heat down to medium-low. Let the oats cook, stirring occasionally, until they’ve softened and most of the water is gone—this should take about 15 minutes. Take the pot off the heat and let the oats cool for another 15 minutes.
Next, pour the cooled oats into a blender along with the cashew milk and banana. Blend everything until you get a smooth, creamy mixture.
Spoon the pudding into two bowls, then top each one with diced mango, a sprinkle of coconut flakes, and a drizzle of honey. Enjoy!
- Use ripe mangoes for the best natural sweetness and flavor.
- Stir the mixture gently to avoid breaking up the oats too much.
- Let the pudding chill for at least an hour to thicken and develop flavor.
This pudding is a delicious blend of creamy coconut and sweet mango, making it both refreshing and satisfying. It’s naturally sweet and packed with wholesome oats, perfect for a healthy breakfast or a light dessert.
Serve chilled, topped with fresh mango slices or a sprinkle of toasted coconut flakes. It also pairs well with a drizzle of honey or a handful of crunchy nuts for added texture.
Store the pudding in an airtight container in the refrigerator. It will keep well for up to 3 days. Before serving, give it a good stir as it may thicken further when chilled.
