Inspired by the popular Indian healing elixir, golden milk, this coconut mango pudding is a light and delicate dessert with added anti-inflammatory benefit of the turmeric. The golden milk coconut mango pudding is paleo, AIP and GAPS compliant. This recipe is completely made in the blender, no cooking is required.
Golden milk is a traditional Indian drink and folk remedy in Ayurvedic medicine for cold and other ailments. It contains milk and turmeric, and sometimes other spices too. In western countries, as people becoming more aware of the medicinal use of turmeric, golden milk suddenly grew so popular in recent years.
I can attest to the traditional root of golden milk with my own experience. Many times when I caught a flu or developed a cough, my Indian mother-in-law would tell me to have some turmeric in warm milk. The remedy is that simple, casual and readily home-made, so not as intimidating as the fancy name “golden milk” sounds.
Golden Milk Coconut Mango Pudding Ingredients
When people have dairy sensitivities, they opt for coconut milk instead of cow’s milk to make the golden milk. This coconut mango pudding is therefore inspired by the non-dairy version of the golden milk. Made with full-fat coconut milk, fresh mango, a generous dose of turmeric, grass-fed gelatin, and naturally sweetened with honey, the coconut mango pudding is suitable for those on paleo, AIP and GAPS diet.
For the coconut mango pudding, I use turmeric powder. It’s not necessary to use fresh turmeric root in this recipe, and turmeric powder is much easier to find and store. Turmeric fights against infection, inflammation, cancer, supports the heart, liver, joint, skin and brain health. I am loving that turmeric is so versatile to be used in a variety of recipes. This golden milk coconut mango pudding is a light dessert to incorporate turmeric into the diet. I also enjoy a sprinkle of turmeric on roasted cauliflowers and in sauerkraut.
For the thickener of the pudding, you will need a good quality gelatin. Gelatin has many healing benefits for gut, joint, and skin health. I use Perfect grass-fed gelatin, one of the most economical and best quality brand on the market. My reader exclusive discount code “YANG10” will give you 10% off your entire purchase when shopping at Perfect Supplements. In addition to puddings, you can also use gelatin to make gummies and jello.
No-Cook Blender Pudding
Working with gelatin means there is usually some elements of cooking and heating involved. You need to dissolve the gelatin powder into the mixture you want to thicken, but the process can be a little tricky. Gelatin powder can’t just be simply tossed into a hot liquid, as it will most likely turn into lumps.
When making pudding, gummies or jello, we must evenly mix gelatin powder into the cold liquid first, then heat it up slowly to dissolve the gelatin powder in order to prevent lumping. Just imagine constant stirring of the pot on the stove with a wooden spoon while making sure the mixture doesn’t come to a full boil – proper handling of gelatin can require quite a bit of labour and prune to failure.
The magic of this recipe: there is no cooking (labour+stove) involved! When I discovered the “hot soup” function of my blender being perfect for making this coconut mango pudding, I was inevitably proud of myself. Most blenders today have the “hot soup” function. Your blender likely do too. If not, you won’t be able to skip the step of heating up the mixture on the stove top.
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Inspired by the popular Indian healing elixir, golden milk, this coconut mango pudding is a light and delicate dessert with added anti-inflammatory benefit of the turmeric. The golden milk coconut mango pudding is paleo, AIP and GAPS compliant. This recipe is completely made in the blender, no cooking is required.
- 1 can coconut milk (400ml), approx. 1 2/3 cup
- 2 cup roughly chopped mango, approx. 3 alphonso mango, skin and pit removed
- 2 tsp turmeric powder
- 2 tbsp honey
- 4 tsp grass-fed gelatin
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Add all the ingredients in the blender.
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Turn on the "hot soup" setting to blend for 3 minutes. The heat will completely dissolve the gelatin.
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Pour the mixture evenly into 6 180ml dessert cups. You may use any other cups or bowls you have.
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Transfer the dessert cups into the fridge and let the mixture set for a minimum of 3 hours until a pudding texture is reached.
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