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Mango Coconut Pudding

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Silky, tropical mango coconut pudding with a creamy coconut base and a sweet mango glaze on top—refreshing, light, and perfectly spoonable.

Ingredients

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  • 1 cup coconut milk (full fat)
  • 1/2 cup milk or dairy-free milk
  • 1/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 large ripe mango, peeled and cubed
  • 2 tbsp sugar (adjust to taste)
  • 1 tsp lemon juice
  • 1–2 tbsp water (if needed for blending)

Instructions

  1. In a saucepan, whisk together coconut milk, milk, sugar, cornstarch, and salt until smooth.
  2. Cook over medium heat, whisking constantly, for 5–7 minutes until the mixture thickens and becomes pudding-like.
  3. Remove from heat and stir in vanilla extract.
  4. Pour the pudding mixture into silicone molds or small bowls. Allow to cool to room temperature, then refrigerate for 2–3 hours until fully set.
  5. Meanwhile, blend mango chunks with sugar and lemon juice until smooth. Add a tablespoon or two of water if needed to make it pourable.
  6. Once puddings are set, unmold or leave in bowls and top with the mango purée.
  7. Garnish with extra mango cubes or mint leaves if desired. Serve chilled.

Notes

  • Use canned coconut milk for the creamiest texture.
  • Adjust mango topping sweetness based on mango ripeness.
  • Best enjoyed within 2 days for optimal freshness and texture.

Nutrition

Find it online: https://yumfoodusa.com/mango-coconut-pudding/