Creamy, jiggly Coconut Pudding topped with sweet juicy Mango. This easy coconut pudding recipe takes less than 15 minutes to prepare. The best dessert for this summer.
Once we stepped into May, I knew summer was coming. Mango coconut pudding is one of the best desserts made with tropical flavors, perfect for summer. It is refreshing, delicious and easy to prepare. Plus, it is just so pretty to serve as a simple dessert with its bright contrast of natural yellow and white hue.
Why Do People Love This Recipe?
Mango and coconut are two popular tropical fruits people love for summer. It’s a brilliant idea to combine them into a yummy dessert. You may also substitute mango with any tropical fruits to make your favorite coconut pudding.
It’s a perfect recipe to serve for parties or big events. Make them in advance and refrigerate them before serving. It tastes great cold or at room temperature.
Recipe Ingredients
The easy and quick recipe calls for eight simple ingredients.
- Gelatin Powder- You may also use the gelatine sheet as a substitute. One pack of gelatin powder is equivalent to 4 gelatin sheets.
- Cold Water
- Coconut Milk
- Milk
- Heavy Whipping Cream- You can also use coconut cream as a substitute.
- Condensed Milk
- Granulated Sugar
- Mango
How To Make Mango Coconut Pudding?
- First, mix gelatin powder with cold water, stir well. The gelatin mixture will solidify into gelatin gel in a few seconds.
- Secondly, combine coconut milk, heavy whipping cream, condensed milk and sugar in a saucepan, and whisk well. Cook and constantly stir the mixture on medium heat for a few minutes until the sugar dissolves. Turn off the heat, add gelatin jelly and keep whisking until it dissolves.
- Finally, transfer the mixture into four dessert glasses and refrigerate for 3 hours till firm.
- Serve the coconut pudding with fresh diced mango on top.
Tips
- Prepare the gelatin powder by mixing it with water and let it sit for a few seconds before adding it to the hot solution. Follow the instruction on the back of the package to prepare the gelatin sheet if you are using it.
Store the coconut pudding in the refrigerator for up to 5 days and add freshly diced mango on top just before serving.
More Delicious Recipe You May Like.
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Mango Coconut Pudding
Creamy, jiggly Coconut Pudding topped with sweet juicy Mango. This easy coconut pudding recipe takes less than 15 minutes to prepare and makes the best dessert for this summer.
Ingredients
- 1 tablespoon (1 envelop) Gelatin Powder
- 4 tablespoons Cold Water
- 1 1/2 cup Coconut Milk
- 1 cup Milk
- 1/2 cup Heavy Whipping Cream
- 1 tablespoon Condensed Milk
- 2 tablespoons Granulated Sugar
- 1 Mango, peeled and diced
Instructions
- Mix gelatin powder and cold water in a bowl, stir well and set aside. The gelatin mixture will solidify into gelatin gel in a few seconds.
- Combine coconut milk, milk, heavy whipping cream, condensed milk and sugar in a saucepan, and whisk well. Cook and constantly stir the mixture on medium heat for a few minutes until the sugar dissolves. Turn off the heat, add gelatin jelly and keep whisking until it dissolves.
- Transfer the mixture into four dessert glasses and refrigerate for 3 hours till firm.
- Serve the coconut pudding with fresh diced mango on top.
Nutrition Information:
Yield:
4Serving Size:
PeopleAmount Per Serving: Calories: 383Total Fat: 29gSaturated Fat: 23.6gCholesterol: 27mgSodium: 59mgCarbohydrates: 29.6gFiber: 3.3gSugar: 25.9gProtein: 6.9g