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If you are a mango and coconut lover, try mango coconut milk pudding made with 6 simple ingredients. It is silky and creamy filled with mango cubes and rich coconut cream. You can complete this recipe in less than 10 minutes and make it vegan-friendly with just a few tweaks.
What Is Mango Coconut Milk Pudding?
My mango coconut pudding dessert uses coconut cream for a rich filling and is mixed with milk, sugar, and condensed milk for added creaminess and sweetness.
The coconut milk mixture is stirred under medium heat until hot and well-blended. Then, it is combined with gelatin to thicken the mixture and make a jelly base.
Of course, let’s not forget the sweet mango cubes for that tropical vibe. The diced mangoes and coconut milk mixture are placed in your chosen pudding container and chilled in the fridge for 6 hours or less.
This mango coconut milk pudding is best enjoyed cold after a hot meal or as a snack.
You can easily make a vegan-friendly version of this pudding by choosing plant-based milk and plant-based condensed milk. Moreover, you can swap gelatin to agar agar to create a jelly-like texture.
If you love mango desserts, have a go with my other mango desserts such as Eggless Homemade Mango Pudding, Mango Pomelo Sago Dessert 楊枝甘露, and Mango Sago Dessert.
Ingredient Notes Of Mango Coconut Milk Pudding
In summary, my recipe uses coconut cream, milk, sugar, condensed milk, gelatin, and mango cubes. You can substitute and customize each ingredient according to your desired taste and style.
Read my suggestions below before proceeding with the recipe instructions.
- Coconut cream: Coconut cream is different from coconut milk. It has a higher fat content, richer coconut flavor, and thicker consistency. If you only have coconut milk, you can turn it into coconut cream by chilling it in the fridge overnight to separate the water from the coconut fat. The coconut fat should solidify on top and you can scoop that out to serve as your coconut cream. The solid coconut fat becomes creamy and soft when you mash and whisk it. Aside from coconut cream, you can use other types of plant-based cream as an alternative. Then, simply add coconut flakes, shredded coconut, or coconut flavoring to achieve the coconut flavor.
- Milk: The additional milk helps balance the strong coconut flavors and create a silky consistency. You can choose any type of milk or leave this out of the recipe if you like. If you decide to remove this from the recipe, you can add more coconut cream to replace the milk. I suggest using plant-based milk such as soy, coconut, oat, or almond milk to make it vegan-friendly.
- Sugar: Sugar is needed to sweeten the dessert. Use brown sugar, white sugar, maple syrup, muscovado, or coconut sugar. If you prefer a sugar-free dessert, you can omit this from the recipe as well. You can rely on the sweet mangoes to make the pudding naturally sweet without adding sugar.
- Condensed milk: A small amount of condensed milk can add a bit of rich and creamy feel to the taste and texture. Moreover, it also increases the sweetness of the pudding. You’ll only need 1 teaspoon of this for the recipe, so it’s generally fine to omit it if you don’t want to use it. You can substitute condensed milk with condensed coconut milk, more coconut cream, or a mix of coconut milk with maple syrup.
- Gelatin: Gelatin is an animal-derived gelling agent that is made from boiled skin, tendons, and bones of cows and pigs. It will make the pudding jelly-like and thick. If you prefer a natural gelling agent, use agar agar made from red algae. This is the best alternative if you prefer a plant-based gelling agent. You can use agar agar powder or flakes. Generally, 1 tsp of agar agar powder is equivalent to one tbsp of agar flakes. Increase the amount of agar agar or gelatin for a firmer pudding or decrease it for a softer one.
- Mango cubes: Fresh, frozen, or canned mangoes are suitable for the recipe. I recommend using ripe mangoes to make the pudding naturally sweet. If you use green or unripe mangoes, it will make the dessert sour. To make cubes using fresh mangoes, start by cutting the mango along the sides of the pit or the long flat seed at the center to give you three pieces: the pit, the left half, and the right half side of the mango. Then, slice the halves into squares which will give you a criss-cross pattern. Afterward, invert the skin to make the cubes pop out and make it easier to scoop. You can also go for frozen or canned mangoes that are already pre-cut.
Things You Need To Make Mango Coconut Milk Pudding
You don’t need an oven or blender to make this recipe. Prepare a pan for heating and your preferred dessert bowl or container for storage. It’s easy to make this recipe with just your basic kitchen equipment! Here’s what you need to make mango coconut milk pudding:
Kitchenware
- Pan for heating
- Mixing bowl
- Dessert bowl or container
Ingredients
- 200g coconut cream
- 100g milk
- 1 tsp white sugar
- 1 tsp condensed milk
- 20g gelatin
- Cold water for gelatin
- 250g mango cubes
Step-By-Step Guide To Make Mango Coconut Milk Pudding
The best thing about this recipe is that it does not require baking. You only need to heat and mix the ingredients with a pan and combine them all in a serving bowl or container to chill in the fridge for about 6 hours. Watch me on Tiktok and Instagram to learn how I made mango coconut milk pudding.
In a pan or pot, pour the coconut cream. Add milk, sugar, and condensed milk to the pan. Then, stir and heat the ingredients on a medium-low fire. Stir continuously in one direction.
Turn off the heat when the mixture is hot. Next, prepare the gelatin by soaking it in cold water. The gelatin should soften and become gelatinous.
Afterward, add the soaked gelatin to the coconut cream mixture in the pan.
Stir the mixture well until the gelatin is well-incorporated. After that, prepare the mango by cutting it into small cubes.
Place the mango cubes in your dessert bowl or container.
Then, pour the coconut cream mixture onto the mango cubes.
Shake the container to spread the mixture and mangoes evenly.
Refrigerate it for 6 hours or until it solidifies. Lastly, unmold by removing the pudding from the container.
Cut the pudding and serve it while cold. This dessert can last up to 3 to 5 days in the fridge.
Easy Mango Coconut Milk Pudding Dessert
Equipment
- Pan for heating
- Dessert bowl or container
Ingredients
- 200 g coconut cream
- 100 g milk
- 1 tsp white sugar
- 1 tsp condensed milk
- 20 g gelatin
- Cold water for gelatin
- 250 g mango cubes
Instructions
- In a pan or pot, pour the coconut cream.
- Add milk, sugar, and condensed milk to the pan.
- Then, stir and heat the ingredients on a medium-low fire.
- Stir continuously in one direction.
- Turn off the heat when the mixture is hot.
- Next, prepare the gelatin by soaking it in cold water. The gelatin should soften and become gelatinous.
- Afterward, add the soaked gelatin to the coconut cream mixture in the pan.
- Stir the mixture well until the gelatin is well-incorporated.
- After that, prepare the mango by cutting it into small cubes.
- Place the mango cubes in your dessert bowl or container.
- Then, pour the coconut cream mixture onto the mango cubes.
- Shake the container to spread the mixture and mangoes evenly.
- Refrigerate it for 6 hours or until it solidifies.
- Lastly, unmold by removing the pudding from the container.
- Enjoy and serve it while cold. This dessert can last up to 3 to 5 days in the fridge.
