I know Valentine's day is right around the corner, but instead of adding to the plethora of chocolate recipes floating around in cyber-space, I thought I would share a non-caffeinated dessert suitable for little children. This recipe also happens to be in compliance with the Phase 2 guidelines for the Elimination Diet.
This smooth, creamy and slightly sweet pudding is dairy-free. I was inspired by a mango pudding recipe found in the the current issue of Eating Well. This issue has a great article on mangos including photos of how to properly peel and cut a mango. The recipe below is a twist on the Cherry Pudding recipe found in my cookbook and one found in Eating Well. The secret ingredient? Kudzu! How many of you have heard of or used kudzu before? It has wonderful thickening and gelling properties and is very soothing and healing to the gut.
You can find Kudzu in the bulk spice section at your local health food store. It is quite expensive per pound but you will only need a few tablespoons. It comes in little white powdery chunks and can be tricky to measure sometimes. For the 6 tablespoons needed in this recipe, use a 1/4 cup measure and level off then measure 2 more tablespoons.
You can use either fresh or frozen mangos in this recipe. You'll need about 5 large, fresh mangos or two 10-ounce frozen bags plus another fresh one for the topping. This recipe makes about six servings. Note: if you are following the Elimination Diet, use non-alcoholic vanilla. Enjoy!
6 tablespoons kudzu
1/2 cup water
4 cups diced fresh mango (or frozen)
1 can coconut milk (1 2/3 cup)
1/4 cup raw honey, cassava syrup, or maple syrup
2 teaspoons vanilla
diced fresh mango
shredded, unsweetened coconut
Place the kudzu and water in a 3-quart saucepan. Whisk together so that the kudzu dissolves. The kudzu needs to be dissolved before heating so whisk again just before adding the remaining ingredients.
In a blender, add the mango, coconut milk, and sweetener. Blend on high until very smooth and creamy.
Pour into the saucepan with the dissolved kudzu. Turn heat to med-high. Whisk constantly until it boils then reduce heat to low and simmer while whisking for about 6 to 10 minutes. You'll notice the color change from a creamy yellow to an egg-yolk yellow indicating that it is about ready to be removed from the heat. Whisk in vanilla and remove from heat.
Pour or ladle into six small bowls and place into the refrigerator to set. Chill for 1 to 2 hours. Top with diced fresh mango and shredded coconut. Serve and enjoy! Source: www.NourishingMeals.com
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