MANGO COCONUT PUDDING IN WHITE CHOCOLATE CUPS

Food & drink holidays come and go – and I usually miss them – but not today! 
Seeing I have coffee pulsing through my veins and my glasses of H2O are often flavored with a shot of coffee, I have to pay homage to today being National Coffee day!
And what better way to pay homage to a day dedicated to my favorite beverage than to share a decadent, dairy free and gluten free, dessert that would be perfect with it! Yes – Mango Coconut Pudding In White Chocolate Cups – are simply glorious with a hot cuppa coffee on the side! 

When it comes to coffee, I seem to have come across 3 kinds of people…
There are those who love it and can drink it at any time of the day or night, without it interrupting their sleep patterns…
Then, there are those who like it, but have to cut it off midday, and, switch to decaf (which the first group realizes isn’t real coffee)…
And – then there are those who would rather have hot chocolate on a hot summer day than a cold, iced coffee…

Up until recently, I thought I belonged to that first group…
My day didn’t start till I had coffee pulsing through my veins…
While some people used cucumber to flavor their water, I believed in using coffee to flavor mine…
I even ended my day with coffee…I could drink it at 10 pm and be sound asleep at 10.10 pm…

Then, one day when I was super exhausted, I happened into a little coffee house and ordered a harmless mocha with an extra shot of espresso. The barista seeing I was super tired offered to add in a second shot for free – and I said “Bring it!” That Mocha was so good, I had another…and…maybe…another…

I am not quite sure how many shots of espresso were between all those mocha lattes I ended up consuming, but, I was wired! For the very first time since I was in my teens, I felt I understood that second group of people…I stayed up late that night…so late!

So late in fact that I came up with these Coconut Mango Pudding In White Chocolate Cups around the 3am mark!

Creamy coconut milk, sugar-sweet mango and a tad of coconut oil combine to make this luscious pudding – which is served in these simple, edible, one ingredient white chocolate cups – which will leave you with only the spoon to clean up – oh and the coffee cup!

To my fellow Coffee-lovers, Happy National Coffee Day! Here’s hoping y’all brew yourselves a cup and get to dig into these soon…

Mango Coconut Pudding Recipe

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 10 m   10 h   3 Servings

Ingredients

• 1/2 cup white chocolate chips
• 1 cup mango, chopped
• 1 13.5 ounce can full fat coconut milk, chilled overnight
• 1 tablespoon coconut oil, melted
• 1-2 teaspoons granulated sugar, optional

Directions

1. Melt white chocolate chips, then gently pour and spread it around three silicone cupcake liners.
2. Chill cups until white chocolate hardens, about 10 minutes.
3. Meanwhile, open can of chilled coconut milk, and carefully scrape out the hardened part that will be at the top of the can.
4. Add this solid coconut milk to a blender along with chopped mango and melted coconut oil, pulsing until well incorporated. If this isn’t sweet enough, then add a teaspoon or two of sugar to sweeten to your preference.
5. Pour into chilled white chocolate cups and chill for at least four hours or overnight.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.