Preparation: 50 min.
Cashew nut pudding with mango and toasted coconut
From Ik eet zo graag
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Ingredients for
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60 g Cashews, unsalted
120 g Cashews, unsalted
180 g Cashews, unsalted
240 g Cashews, unsalted
300 g Cashews, unsalted
360 g Cashews, unsalted
420 g Cashews, unsalted
480 g Cashews, unsalted
540 g Cashews, unsalted
600 g Cashews, unsalted
0.5 Mango
1 Mango
1.5 Mangoes
2 Mangoes
2.5 Mangoes
3 Mangoes
3.5 Mangoes
4 Mangoes
4.5 Mangoes
5 Mangoes
1.5 dl coconut milk
3 dl coconut milk
4.5 dl coconut milk
6 dl coconut milk
7.5 dl coconut milk
9 dl coconut milk
1.05 l Coconut milk
1.2 l coconut milk
1.35 l Coconut milk
1.5 l coconut milk
1 tablespoon coconut rind, dried
2 tablespoons coconut rind, dried
3 tablespoons coconut rind, dried
4 eetlepels Kokosrasp, gedroogd
5 tablespoons coconut rind, dried
6 tablespoons coconut rind, dried
7 tablespoons coconut rind, dried
8 tablespoons coconut rind, dried
9 tablespoons coconut rind, dried
10 tablespoons coconut rind, dried
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About this recipe
Pure nature and you can taste it. Often I am surprised by the rich flavors nature has to offer.
You can read the full recipe on page 158 from Ik eet zo graag
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