• Emily Dawson

Mango Custard


Vegan, gluten + prosessed sugar free.


Makes for 2.

15 mins to prepare

2 or more hours to set in the fridge


Equipment, blender + jars.


Ingredients.


1 ripe banana (if you don’t have banana you can use 5 pitted dates)

1 ripe mango

1 tsp of cinnamon

1 tsp of maca & or lucuma (not compulsory & optional)

1 drop of vanilla or almond essence

1 can of full fat coconut cream

Can be served with- hemp seeds, a scoop of passion fruit & or berries.


To Make.


1. Put all the ingredients into the blender, blend into a creamy consistency.


2. Scoop into jars & place into the fridge for 2 hours or more to cool & set, the longer the better, if you make them in the morning they are perfect for after your evening meal.


3. Decorate or not & serve. Enjoy.


Can be kept in the fridge for up to 24 hours. Serve.


Benefits of Coconut

Coconuts are high in fat, a fat that is mostly MCFAs medium chain saturated fatty acids one of which is Lauric acid converted in the body into a beneficial compound called monolaurin> Monolaurin is antiviral, anti fungal & antibacterial that destroys many disease causing organisms that may help protect the body from infections and viruses. MCFAs metabolise into energy in the liver quickly, unlike other saturated fats, MCFAs are used quickly by the body and are less likely to be stored as fat.






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