Mango and coconut pudding

15 min.
123 kcal
SteviaSweet Crystal

2 gelatine sheets
300 g mango purée
100 ml cream 38%
40 g SteviaSweet Crystal 
100 ml coconut milk

To serve

fresh mango
fresh raspberries

Place the gelatine in cold water to soak.
Place the mango purée, cream and SteviaSweet Crystal in a saucepan and bring to the boil. Squeeze the gelatine leaves to remove any excess water and add to the mango mixture in the saucepan. Add the coconut milk and stir until smooth. Pour the pudding into a bowl and place in the fridge to set for at least three hours or overnight.  Immediately before serving, decorate with fresh mango pieces and raspberries.

Nutritional information per portion

123 kcal
518 kJ
2 Protein in g
13 Carbohydrates in g
7.5 Fat in g