A luscious and creamy pudding made with coconut milk and fresh mango, this dessert is sweet, tropical, and perfect for any festive occasion.
Ingredients
For the Pudding:
- 2 cups coconut milk (full-fat for creaminess)
- 1/4 cup sugar (adjust to taste)
- 1/4 cup cornstarch or tapioca starch
- 1/2 tsp vanilla extract
- 1 cup fresh mango puree (from 1-2 ripe mangoes)
For Garnish:
- Fresh mango slices
- Shredded coconut
- Mint leaves (optional)
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 20 minutes
Serves:
4-6 people
Instructions
- Prepare the Mango Puree:
- Peel and dice the mangoes, then blend them into a smooth puree. Set aside.
- Make the Pudding Base:
- In a medium saucepan, whisk together coconut milk, sugar, and cornstarch until smooth. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Add Flavoring:
- Remove the saucepan from heat and stir in the vanilla extract and mango puree. Mix until fully combined.
- Chill the Pudding:
- Divide the pudding into serving bowls or ramekins. Allow to cool slightly, then cover with plastic wrap (pressing it against the surface to prevent a skin from forming) and refrigerate for at least 2 hours.
- Garnish and Serve:
- Top the chilled pudding with fresh mango slices, shredded coconut, and mint leaves if desired. Serve cold.
Nutritional Information (Per Serving):
- Calories: 220 kcal
- Protein: 2g
- Carbohydrates: 30g
- Fat: 11g
- Sodium: 20mg
Notes
- Substitute sugar with honey, agave syrup, or a natural sweetener for a different flavor.
- Use canned mango puree if fresh mangoes are unavailable.
- Store leftover pudding in the refrigerator for up to 2 days.
Let me know if you’d like additional tips or variations! 😊