No-Cook Mango Dessert

Toasted Coconut Ingredients:

• 1/3 Cup - Organic unsweetened shredded Coconut; for garnish
  *Prepare in advance to desert*

Ingredients:

• 2 cups - Organic fresh Mango or frozen mango chunks (16 ounces/453 grams), divided
  *NOTE: If using frozen mango, defrost first!*

• 1 cup - Organic Light Coconut Milk

• 2 tsp - Organic unflavored gelatin

• 1/3 cup - Water; boiling

• Organic Honey, to taste *optional

Toasted Coconut Directions

1. Preheat oven to 350°F.

2. Spread the coconut into one even layer on a large baking sheet.

3. Bake for 8-12 minutes, stirring a few times so that the coconut browns evenly. Once the coconut is lightly browned, remove it from the oven and cool completely on the baking sheet. Set aside for future use.

Pudding Directions:

1. Boil Water. In a medium bowl, cover the gelatin with the boiling water and immediately stir until it’s dissolved.

2. In the pitcher of a blender, combine 1 1/2 cups (12 ounces) of the mango with the coconut milk and blend until smooth. Add honey to taste, if desired, and blend to incorporate. Add the gelatin mixture to the blender and pulse a few times to combine.

3. Divide the mixture among six (6- to 8-ounce) ramekins or your favorite jars. Cover and refrigerate until set, about 3 hours.

4. Finely dice the remaining mango. Top each cup with the diced mango, sprinkle with toasted coconut and serve.