Coconut Pudding Cake with Berries and Mango
We are 1 Year Old Today
We celebrate our birthday with this gluten and dairy free coconut pudding cake. It’s paleo of course, what else.
We published our first recipe on our website on 11 March 2020. After many years of encouragement from my friends and acquaintances, I founded Healthyummyfood with Kyara. We have made everything ourselves from the first steps with lot of work and much love. Creating a website, technical maintenance, publishing content, making lots of delicious food and food photography are all of a family teamwork. All dishes were served to my family and tested on them. All foods are on the pictures are real food, we ate all of them.
I do not have to talk about the pandemic. We can’t organize a party now. Unfortunately, we can invite only one guest a day because of the rules. We are celebrating at home in narrow family circle and thinking all of you who are following us, who are trying our recipes, cooking and baking our dishes.
We meet on the platforms of the social media many times, and I am very happy when I learn new tricks and get tips from you. Many thanks for all of you for the lots of very nice feedback. It’s an honor and pleasure for me when someone subscribes to our newsletter and follows our website.
Let’s continue this culinary journey together!
Coconut Pudding Cake with Berries and Mango
- Blender or Food processor
- 800 ml coconut milk
- 150 gram shredded coconut unsweetened
- 2 pcs mango
- 300 gram raspberries
- 100 gram blueberries
- 50 gram blackberries
- 6 tbsp honey
- 24 sheets gelatin 40 gram
- Soak the required leaves in cold water for at least 5 minutes to soften the gelatin and allow it to easily dissolve.
- Pour coconut milk into a pan, add 4 tbsp honey, a pinch of salt and heat on low heat until its consistency is homogeneous. It will be warm but not hot. Stir constantly.
- Add shredded coconut.
- Squeeze the cold water out from 12 gelatin sheets and add to the coconut mixture. Stir constantly until the gelatin sheets perfectly dissolve. Set aside.
- Rinse a 1.5 liter silicone Bundt pan with cold water.
- Pour the one-third of the coconut mixture into the Bundt pan. Cover and put it into the fridge for 1 hour.
- Put mangoes into blender or food processor and blend for 2 minutes, until is smooth. It will be about 500 ml.
- Put processed mangoes into a pan, add 1 tbsp honey and warm on low heat for 1.5- 2 minutes. It has to be warm but not hot.
- Squeeze the cold water out from 7 gelatin sheets and add to the mangoes. Stir constantly until the gelatin sheets perfectly dissolve. Set aside to cool to room temperature.
- Put 250 gram raspberries into blender or food processor and blend for 2 minutes, until is smooth. Push through a fine sieve or cheesecloth. You will get about 200 ml creamy juice.
- Put processed raspberries into a pan and warm on low heat for 1.5 minute until is warm but not hot.
- Squeeze the cold water out from 5 gelatin sheets and add to the warm raspberry juice. Stir constantly until the gelatin sheets perfectly dissolve. Set aside.
- Take the Bundt pan with the hardened coconut pudding out from the fridge. (It was chilling 1 hour in the fridge.)
- Pour creamy mango to the top of the coconut pudding. (It is not problem if the mango mixture hardened during the waiting, warm a bit, for 30 seconds, until it’s creamy again.) Cover the Bundt pan and put it into the fridge for 1 hour again.
- When the mango layer is half hardened or hardened, pour a thin layer from the remaining coconut mixture to the top of the mango layer. Cover and put the Bundt pan back to the fridge for 1 hour again.
- When this second layer of the coconut pudding is half hardened or hardened, pour raspberry mixture to the top of it. (If raspberry mixture is hard to pour, warm a bit, for about 15-20 seconds, until is creamy again and you can pour it.) Cover and put it into the fridge for 1 hour.
- When raspberry layer is hardened also, pour the remaining coconut mixture to the top of it. (If coconut mixture is hard to pour, warm a bit, for about 30 seconds, until is creamy again and you can pour it.) Cover the Bundt pan and put back to the fridge for at least 3 hours. It’s better for overnight.
- Put blackberries into saucepan, add 1 tbsp honey and cook on medium heat until creamy. Stir constantly. Push it through a fine sieve or cheesecloth. Set aside until serving.
- When the layered coconut pudding is hardened after some hours or overnight chilling, remove the pudding from the Bundt pan very carefully. Place the serving plate to the bottom of the Bundt pan, and turn it. Use silicone pan, it’s easy to work with it. If you used glass Bundt pan and you can’t take the pudding out, push the pan into lukewarm water for a few seconds. It will be easy to turn the pudding out. Your pudding's top layer will be a bit "hairy" because of the coconut layer is melted a bit. But do not worry it is still very nice. I say it's rustic :))
- Decorate with blueberry sauce and fresh berries. Enjoy!