Mango Cream Dessert

This recipe is a great base for making raw fruit pudding, ice cream, or cream topping for raw brownies, and I am delighted to share it with you! Throw it in the freezer for an after dinner summer treat, or put it in the fridge to spoon over some granola in the morning for breakfast – either way is’s delicious and guilt-free!

• 2 cups young coconut meat
• 1/2 cup coconut cream (blend unsweetened dried coconut flakes in a high speed blender until smooth – voila – coconut cream to use for many raw dessert recipes!)
• 1/3 cup coconut water
• 3 cups fresh diced mango * (or frozen mango)
• 8 T maple syrup
• 1/3 cup coconut oil (melted)

Blend all ingredients in a high speed blender until smooth (aerate as needed), adding the coconut oil at the end to make a creamy texture. Pour into a small dish of your choice, garnish with cacao nibs and blueberries and place in freezer for 1-2 hours before serving.

* Variations – Swap out the mango for the fruit of your choice. If you don’t have coconut water to use for the recipe use filtered water and increase the maple syrup by 1-2 T. For thicker more ice-cream like recipe omit the coconut water entirely.