2 teaspoons gelatin (see notes in article above for a “clean” gelatin brand)
1 tablespoon pure vanilla extract
5 tablespoonsorganic Grade A maple syrup, such as Crown
Unrefined sea salt (to taste)
Instructions
Place the mango, coconut palm sugar and cardamom in a medium-sized bowl and gently toss together. Set mango mixture aside.
Add 1/2 cup of the coconut milk to a small bowl and sprinkle the gelatin on top. Allow mixture to sit for 5 minutes.
Meanwhile, to a small saucepan, add the remaining 2 cups of coconut milk, vanilla extract, maple syrup and pinch of unrefined sea salt. Warm the mixture over low heat, whisking occasionally with a fork, until tiny bubbles start to form. Remove the mixture from the heat and let sit for 5 minutes.
Whisk the reserved coconut-gelatin mixture slowly into the warm coconut-maple syrup mixture until it is completely smooth and gelatin is dissolved. Divide the mixture evenly among 6 small bowls, cover and refrigerate for at least 4 hours, or until firm.
Divide the mango sauce on top of the firmed coconut mixture and serve chilled.
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