This lovely vegan mango banana coconut pudding recipe is made with a base of whipped tofu and soaked, unsweetened dry mango slices. Coconut and sweet ripe bananas add flavor and extra creaminess. I use dried mangoes rather than fresh, because they are not watery and the sweetness is very concentrated. You can get excellent dried unsweetened mango slices at Trader Joe’s, and because mangoes are on the “Fresh 15” or “Clean 15” lists, it’s fine to buy conventional rather than organic varieties. If your mango slices are more tart than sweet, you may need to add a few more dates to the recipe to get the desired sweetness. The pudding is delicious layered with berries or on its own, and is a high protein, low fat dessert. It’s rich in vitamins A and C, potassium and protective anti-oxidant compounds.

See Also

Vegan Chocolate pudding

Strawberry Coconut Parfait

Berry Parfait