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Paleo Coconut Mango Bowl

Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Servings: 2


  • Blender


  • 400 ml coconut milk 18% fat
  • 100 gram shredded coconut unsweetened
  • 1 tbsp honey or 2 tbsp if you like sweeter
  • 1 ½ tsp konjac flour
  • 1 pinch salt
  • 1 mango about 400 gram
  • 100 gram raspberries
  • 120 gram blackberries


  • Heat coconut milk for 1-2 minutes, until the fat is melted. Do not heat or bring to a boil! Maybe the coconut milk will be a bit lukewarm but not warmer.
  • Take it off the stove and add unsweetened shredded coconut, salt and honey. Combine them.
  • Add konjac flour and stir well. Set aside. Konjac flour makes the coconut mixture thicker while you make the mango sauce.
  • Peel and seed the mango and put into blender. Blend for 1 minute until creamy. Do not add any sugar, because mango is sweet enough.
  • Place berries to the bottom of the bowls.
  • Spoon the coconut mixture into the bowls then mango cream to the top.
  • Decorate with some berries and sprinkle with shredded coconut. Enjoy!