Green tropical pudding

I would apologise for posting near consecutive tropical recipes, but it was 21'C (70'F) in London today. It will be 25'C tomorrow. I think that deserves tropical, given average spring temperatures are more like 14'C.

This recipe uses the mangoes that remained from my recent bulk buy purchase, and in many ways it is a pudding version of the cake I posted last week. I liked the cake more, but this is easier to make - and you can eat it for breakfast. Like the cake, it has a simple, whole food ingredient list. The green colour comes (unsurprisingly) from avocado and that also lends a creamy texture. Banana, pineapple and coconut round out the ingredient list.

This isn't the most attractive pudding, although sprinkling coconut on top does help. However, it tastes entirely of tropical fruits and not at all of avocado (said by someone who doesn't like plain avocado). It will definitely lift a cloudy day, and if you are blessed with as much sunshine as we have, it will add to the summery experience.

Green tropical pudding

A delicious blend of tropical fruits, creamy avocado and coconut - perfect for a whole food breakfast or snack

Serves 2 to 4

Vegan

Food processor or high speed blender required

Author: Bite-sized thoughts

Print recipe

Ingredients

2 medium mangoes (approximately 300g with peel and stone)

1 large avocado (approximately 170g with peel and stone)

1 large banana (approximately 100g with skin)

2 - 3 tinned pineapple rings, or 1/4 cup fresh pineapple

1/4 cup + 1/8 cup desiccated coconut, divided

1 tsp vanilla

Method

Combine the mango, avocado, banana and pineapple in a food processor or blender and process until just smooth. Add the 1/4 cup coconut and vanilla and process to incorporate.

Spoon into individual dishes and top with the remaining coconut. Chill in the fridge until serving. Will keep for 2 days.

What is the weather doing in your part of the world? Is it tropical food appropriate?

Tweet

Pin It