Category Archives: Puddings & Custards

Mango Pudding


I’ve been on a mango kick this summer.  They’ve been on sale just about every week and I have discovered how incredibly sweet the Ataulfo (aht-ah-uhl-foe) variety is.  Hands down the sweetest mango I’ve ever eaten.  The flesh is incredibly creamy, no strings, and the pits are tiny.  They seriously melt in your mouth.  I’ve enjoyed many bowls of chia pudding topped with fresh slices, made mango/coconut milk popsicles for the kids (SO GOOD), mango smoothies, and now I’ve ventured on to making mango pudding.  If you can get your hands on some of these Ataulfo mangos buy them, lots and lots of them!


Ataulfo mangoes are perfect for pudding.  When you puree the flesh it practically becomes pudding on its own.  The texture is so silky smooth.  It’s amazing!  As I was planning how I wanted to make my pudding I decided to keep in line with my ‘healthy’ desserts.  I added very little to this recipe using chia seeds to thicken it up, cardamom and vanilla to season it, maple syrup to sweeten it, and coconut milk to cream it out a bit more.  The texture resembles a tapioca pudding.  And this is saying something but I looooovvve tapioca and pretty much nothing compares to it.  But this mango pudding really brought me back to my days of eating tapioca pudding.  Josh and the kids will be lucky if they get more than a taste :)

Mango Pudding

Mango Pudding

Vegan mango pudding! Thickened with chia seeds, seasoned with cardamom, and sweetened with maple syrup. Need I say more?


  • 3-4 Ataulfo mangos
  • 2.5 oz coconut milk (be sure to get some of the cream)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cardamom
  • 2 tablespoons maple syrup
  • 4 tablespoon chia seeds
  • shredded coconut, to serve


  1. Peel mango skin and slice the flesh off the pits. Puree in a blender until smooth. You should have between 2 - 2.5 cups.
  2. Leaving the puree in the blender add the coconut milk, vanilla extract, and cardamom. Blend again to combine. Add the maple syrup too if you desire, it may be sweet enough without.
  3. Lastly add the chia seeds and quickly pulse only to evenly distribute the chia seeds. You don't want to grind them up.
  4. Place mango pudding in a container and refrigerate at least an hour.
  5. Serve as is or with shredded coconut.


Vegan Rice Pudding


It’s taken dating Josh over seven years before I finally discovered his favorite dessert.  Yes your read that right, over seven years!  There is really no reason for this other than he never shared this information with me.  Overall he’s easy going when it comes to food, enjoying whatever I make for him.  For his birthday treats and such I tend to keep it interesting changing it up year to year.  Tiramisu, banana cake, cinnamon cupcakes, apple pudding cake, lemon square pie, and cinnamon rolls are a few that come to mind.  I always prepare something new.  So this year as we celebrate Josh’s second Father’s Day I figured what better time to make his favorite dessert.

Even though I also love rice pudding I have never made it.  Versions that include dairy tend to sit too heavy in my stomach and I’ve never really thought to make a vegan version at home.  There are a few restaurants in town that offer vegan rice pudding and we have enjoyed them numerous times.  I didn’t follow a recipe or put any research in to this.  Instead I used what we had at home and threw it all in a pot cooking it until the rice was tender and the liquid mostly absorbed.  My ingredients included arborio rice, coconut milk, a cinnamon stick, fresh orange rind, Madagascar vanilla, and brown sugar.  Since coconut milk tends to be rich I used one can and for the rest of the liquid I used water.

The end result was delicious.  The rice had a nice chewy texture.  The flavors of the cinnamon, orange, and vanilla all came through.  And the brown sugar added a touch of sweetness without being too sweet.  I highly recommend using a can of coconut milk along with water.  The flavor was rich but definitely not too rich.  This is an easy dessert I will definitely make again.  Definitely a winner for any pot luck addition too!


Vegan Rice Pudding

  • 1 cup arborio rice
  • 1 can full fat coconut milk
  • 1 1/2 cans water, using coconut milk can
  • dash salt
  • 1/2 teaspoon Madagascar vanilla (next time I might use a little more)
  • 3 slices orange rind, sliced carefully to avoid getting any white
  • 1 cinnamon stick
  • 1/3 cup brown sugar
  1. In a heavy pot add all ingredients.  Over medium high heat bring mixture to a boil.  Reduce heat to a low simmer and cook 30-40 minutes until most of the liquid has been absorbed, stirring often.  The mixture will thicken as it chills so there is no need to cook until all the liquid has been absorbed.  Of course if you plan to serve it hot go ahead an cook until desired consistency has been reached.
  2. Place in a glass container and refrigerate until chilled.


Pumpkin Custard (vegan)


Pumpkin Custard

I did a little research and had no idea how easy it is to make a vegan custard.  No condensed milk or other heavy ingredients!  The taste is more fresh, more true to pumpkin flavor, and quite delicious.

  • 1 1/2 cups roasted pumpkin puree
  • 1 1/2 cups almond milk (or any other nondairy milk)
  • 2 tablespoons cornstarch
  • 1/3 cup brown sugar, packed
  • dash of salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 t ginger
  • 1/8 t ground cloves
  • few grates of fresh nutmeg
  • quick pour of vanilla extract

1. Preheat oven to 350°

1. Cut pumpkins in half, deseed and degoop, bake in the oven until tender, cool, scrape out meat, food process until smooth, and measure out 1 1/2 cups.

2. Whisk together almond milk and cornstarch until smooth.

3. Add all the other ingredients mixing well.  Taste it and adjust seasonings/sugar if necessary.

4. Bring some water to a boil.

5. Pour the custard mixture into ramekins or mugs filling 3/4 full.

6. Place the mugs/ramekins in a pyrex baking dish.

7. Once the water has boiled fill the baking dish 3/4 the way up with the boiling water.

8. Place dish in the oven and bake for 40 minutes until centers are no longer jiggly and are somewhat firm.

9. Let cool completely before serving.

I made 4 mugs.  Two of them were eaten at room temperature and two cold.  I prefer cold.  Better texture.

Just removed from the oven!


Homemade Applesauce & Carrot Halva

I was supposed to work a full day and have a class during dinner hour but it snowed all day canceling both work and my fun, so what better to do than be in the kitchen.  Here are two of the day’s creations..


I used 4 apples one of each: spartan, honeycrisp, concord, and cameo.  All sent to me from Michigan : )


Spartan, Honeycrisp, Concord, Cameo

I left the skin on, cored and cubed the apples.  I placed the apples in a saucepan and sprinkled with brown sugar, ~1 tbsp.  I covered the apples and let them simmer on medium heat for 20 minutes, until tender.


Cubed and Sprinkled with Brown Sugar

Once the apples were done cooking I turned off the heat and mashed them down with the bottom of a cup (use a potato masher if you have one).  I then mixed in some cinnamon and fresh grated nutmeg.  YUM!


I love the red color from the apple skin.



This was the dessert I made last week for my catered event.  I adapted the recipe here to fit my ingredients at home and also made it vegan.  Carrot halva is basically grated carrots mixed with milk and sugar, and simmered until the liquid cooks off.  Easy enough!


Carrots, Hempmilk, Almonds, Cardamon, Brown Sugar

I started to grate the carrots and switched to the food processor to speed the process along.  I ended up using 4 medium carrots.  Once grated I placed in a saucepan and added ~1/3 c brown sugar, 2 c hempmilk, ~1/2 c almond slivers, and ~1 T cardamom.  Over medium heat I brought the hempmilk to a simmer and cooked it off taking about 30 minutes.  YUM!!