Makes approx 2 small puddings per recipe.

(Refined sugar free, dairy free, gluten free.)

 

These are two puddings that are a great healthy alternative to all the sugar-loaded treats usually served during Halloween.

 

I used a 270ml can of coconut cream for both puddings (approx 2 tbsp for the Mango Pudding, and the remaining coconut cream in the Chocolate Coconut Pudding. When using canned coconut cream, the thicker part usually rises to the top and the liquid sinks to the bottom, so it’s important to gently stir to combine so you have an even consistency for both puddings. I find it easy to empty the coconut cream from the can into a glass bowl and stir until the cream is evenly blended without any lumps.

 

Both recipes are so quick and easy to make. Mangoes are abundant in Australia at this time of year so it’s only fitting that I use it in one of my Halloween desserts for a tropical flavour now that the weather’s heating up! As for the chocolate, well I have to include a chocolate recipe as who can resist chocolate, right? Not me!

 

You can use the toppings that I’ve used or use whatever toppings you have on hand and decorate to your heart’s content!

 

 

  1. Mango Pudding

 

Ingredients

1 large very ripe mango    

approx 2 tbsp coconut cream (reserve the remaining coconut cream for the Chocolate Coconut Pudding)

For decoration: kiwi fruit slices, raspberries, blueberries, and white chia seeds.

 

Scoop out the flesh from the mango and discard the skin and stone. Cut the mango in small pieces and mash in a bowl or blend. Add the coconut cream and mix well to combine. Scoop into a couple of very small glass jars or cups. Decorate with some kiwi fruit slices, raspberries for the hair, blueberries for the eyes and white chia seeds for the mouth.

 

Refrigerate until ready to serve.

 

 

  1. Chocolate Coconut Pudding

 

Ingredients

270ml coconut cream (reserve 2 tbsp for the Mango Pudding)  

2 tbsp cacao powder

1 tbsp pure maple syrup

For decoration: banana slices, walnuts, and raw cacao nibs.

 

In a bowl, add the coconut cream and maple syrup and stir until well blended. Add the cacao powder and gently stir until fully combined. Scoop into a couple of very small glass jars or cups. Decorate with some banana slices, a walnut for the brain, and raw cacao nibs for the eyes and mouth.

 

Refrigerate until ready to serve.

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