Name: Coconut Mango Pudding Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 2 h 15 min
Cuisine: Tropical
Ingredients: 1 cup Mango (160g), fresh or frozen (thawed); 3/4 cup Coconut Cream; 1/4 cup Cold Water; 2 teaspoons Gelatin

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Introduction

Coconut Mango Pudding is a creamy and refreshing dessert that wonderfully blends tropical flavors. It’s light, easy to make, and perfect for warm days or as a simple sweet treat after dinner.

Two clear glass bowls are filled with a smooth, creamy light yellow pudding. Each bowl has a topping of small, bright orange mango chunks placed neatly in the center, sprinkled with white shredded coconut. The bowls rest on a white marbled surface, with a white cloth featuring tiny red rose patterns slightly crumpled next to them. The scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup mango (160g), fresh or frozen (thawed)
3/4 cup coconut cream
1/4 cup cold water
2 teaspoons gelatin

Instructions

Step 1: In a medium bowl, combine the gelatin with cold water and let it sit for 10 minutes to bloom.
Step 2: While the gelatin softens, blend the mango and coconut cream until smooth. Transfer the mixture to a small saucepan and heat over medium heat for 2 minutes, just until warmed through.
Step 3: Pour the warm mango and coconut mixture into the gelatin and whisk thoroughly until fully combined and smooth.
Step 4: Pour the pudding mixture into serving dishes and refrigerate for at least 2 hours, allowing it to set.

Tips & Variations

Use ripe mangoes for the sweetest flavor or try adding a squeeze of lime juice for a tangy twist.
For a vegan option, substitute gelatin with agar-agar powder according to package instructions.
Garnish with toasted coconut flakes or fresh mango cubes before serving for extra texture and visual appeal.

Storage

Store the pudding covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. If the pudding firms up too much, let it sit at room temperature for a few minutes before serving to soften slightly.

How to Serve

Two small clear glass bowls filled with a smooth, creamy yellow pudding, topped with bright orange mango cubes and sprinkled with white shredded coconut. One bowl is fully visible, with a spoon that has a light blue handle lifting a scoop of the pudding. Both bowls rest on a white marbled surface, partially surrounded by a white cloth with small red and green flower prints. The pudding has a soft, smooth texture, contrasted by the chunky mango pieces and delicate coconut flakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk instead of coconut cream?

Coconut cream is thicker and richer than canned coconut milk, so it provides a creamier texture. If using coconut milk, choose a full-fat variety and consider chilling it to scoop the cream layer, or reduce the liquid slightly for thicker consistency.

What if I don’t have gelatin?

You can use agar-agar powder as a vegetarian alternative. Remember that agar-agar sets more firmly and sets at room temperature, so follow package instructions carefully for best results.