Mango Coconut Pudding - no added sugar, gluten free, delicou

Pebble321

My husband (who doesn't eat dessert) saw this recipe on a cooking show and suggested I should make it when my Dad came over for dinner. I was a little hesitant as there was no sugar but it was delicious!
The recipe doesn't specify how much is in a can of coconut milk so I just took a guess and used about 170ml and 2 mangos and about 1/3 cup rice flour. I also had to add a bit of water to make it a bit more liquid so you might like a bit more coconut milk and less rice flour.

With my ingredients, it came out to about 207 cals per serving, 6 servings.

Not especially low cal but delicious for a treat.
I suspect that you could also churn it up in an icecream maker if you have such a thing - I froze one to see what happened but it set very hard but should be OK if I let it thaw a bit.

Ingredients
3 mangoes, peeled and sliced
A few drops of orange water
½ cup water
1 can coconut milk
pinch sea salt
½ cup rice flour
½ cup flaked coconut and 2 mango cheeks to garnish

Method

Blend the mangoes with the orange water. Set aside.
Bring the water to the boil then whisk in the rice flour. Keep whisking until it thickens. Remove from the heat then stir the mangoes through the coconut mixture. Pour into individual, small glasses and allow to set in the fridge, about an hour. Garnish with some mango slices and flaked coconut.

From Good Chef Bad Chef: http://www.goodchefbadchef.com.au/recipes/47