Oat Pudding with Mango and Coconut

Jessica Laratonda

"A super healthy summer dessert!"
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40 m servings 482 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 89.2g
  • 29%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring lightly salted water to boil in a pot. Stir oats into boiling water and reduce heat to medium-low. Cook and stir until oats soften and water is absorbed, about 15 minutes. Remove from heat and allow to cool, about 15 minutes.
  2. Blend oats, cashew milk, and banana in a blender until smooth.
  3. Spoon oat mixture into 2 bowls; top each with diced mango, coconut flakes, and honey.


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