Cool, creamy, and naturally nourishing, this plant-based pudding brings together the caramel notes of sweet potato, the subtle creaminess of coconut milk, and the bright freshness of ripe mango. This is a simple, feel-good dessert that’s as satisfying as it is refreshing.
Servings: 1–2
Ingredients (organic/biodynamic):
- 1 medium sweet potato, baked until tender
- 1/2 c. light coconut milk
- 1/2 tsp. pure vanilla extract
- Pinch of Celtic Sea Salt®
- 1 ripe mango, diced
Optional Flavor Boosts:
- Ground Ceylon cinnamon
- Coconut flakes
Instructions:
- Bake the sweet potato until thoroughly soft. Let it cool slightly, then remove the skin.
- Place the sweet potato flesh into a blender or food processor along with the coconut milk, vanilla, and Celtic Sea Salt. Blend until completely smooth and velvety.
- Spoon into a bowl and top with diced mango.
- Serve immediately, or refrigerate for 30 minutes to allow it to thicken into a rich pudding-like texture.