Raven Hanna’s Mamey Sapote Pudding

Mamey Sapote Pudding sounds so foreign but once you taste this simple and flavorful recipe you’ll be seeking out this fruit at every farmers market! On a similar search, Raven Hanna moved to Hawai’i in 2010 with the intention to live in a more sustainable way. It wasn’t until the first bumper-harvest of liliko’i that she realized that eating from the yard would require new knowledge, tools, and a lot of experimentation. 

Raven loves combing through old cookbooks to find inspiration and new ideas from the past. Her adventure for trying new ways to prepare dishes using local produce has helped broaden her palette and increased her inspiration.  Raven’s training as a Master Food Preserver and a Master Gardener has helped broaden her understanding of cooking with local ingredients.  

Leaning on her lab science background, she delights in discovering new ways to use the foods that grow plentifully in Hawai’i. Teaching and sharing with others adds to her appreciation of the land and it’s amazing array of fruits and vegetables available to Hawai‘i’s cooks. Raven enjoys sharing her mana‘o with community groups and currently volunteers with the Hakalau Farmers Market and Foodshare as the author of their newsletter and submits recipes, like this Mamey Sapote pudding, on a regular basis. Mamey sapote smoothies, mousse, and ice cream are quite popular in Mexico and other countries that grow and love this fruit. Here’s a recipe for an easy two-ingredient vegan pudding that could be made with all-local ingredients.

Vegan Mamey Sapote Pudding  

Ingredients:

  • 1 cup coconut milk or cream
  • 1 cup mashed, ripe mamey sapote
  • optional: 1/4 tsp of vanilla extract

Preparation Instructions:

  • Heat the coconut milk to a low simmer to evaporate some water. If you have coconut cream, heat and move on to the next step. If you are using coconut milk, simmer for about 10 minutes, depending on how concentrated your coconut milk is.
  • Add optional vanilla extract. Whisk or blend in the mamey sapote fruit. Leave it chunky or make it completely smooth, depending on your preference. 
  • Pour into a food safe container, cover, and let it sit for an hour to come to room temperature.
  • Chill in the refrigerator for about 4 hours.  Alternatively, put it in the freezer for a few hours to make an ice cream like treat. If it is in the freezer too long it will become solid.

Do you have a recipe highlighting Hawaii grown produce that you’d like to share?
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