Author Notes: Creamy dairy free and raw vegan tropical puddings. —Adrianne Barba
Serves: 4
Ingredients
-
2
mangoes, peeled & cubed
-
1/2
cup cashews, soaked in water for a few hours
-
1/2
teaspoon lime zest
-
1
lime, juiced
-
1
tablespoon light agave nectar
-
1
tablespoon coconut butter
Directions
- Strain the water from the cashews.
- Blend these with the mangoes, lime zest, lime juice and agave nectar in a food processor or blender until smooth.
- Finally, add the coconut oil in last. I don’t know why, but this seems to give it a smoother texture.
- Pour into small bowls, cover and refrigerate for at least three hours or overnight. Top with a slice of lime and cubed mango before serving.