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mango coconut pudding recipe | sugarandcloth.com
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5 from 1 vote

Mango Coconut Pudding Recipe

A sweet and creamy fruit filled mango coconut pudding perfect for summer to fall. 
Prep Time1 hr 30 mins
Chill Time3 hrs
Total Time4 hrs 30 mins
Course: Desserts
Cuisine: Pudding
Keyword: coconut, mango, pudding
Servings: 5
Calories: 233kcal

Equipment

  • Small sauce pan
  • Whisk
  • Heat proof jars or ramekins

Ingredients

  • 2 medium mangos
  • 1 can coconut milk Make sure it’s milk and not water and full fat.
  • 1 vanilla bean
  • 3 tbsp sugar
  • 1 tsp gelatin powder

Instructions

  • Split the vanilla bean in half length wise and scrape out the insides.
  • Combine the vanilla with the coconut in a small saucepan and gently heat on medium heat.
  • Occasionally stir, but don’t let it boil.
  • Once the vanilla mixture is warm, remove from heat and let the vanilla steep, ideally up to an hour.
  • While it’s steeping, cut the mango up into small bite size pieces.
  • After the vanilla is done, steep and add in the sugar and whisk.
  • Gently sprinkle the gelatin powder over the milk mixture and let it sit for about a minute.
  • Gently warm the coconut milk again for a few minutes, stirring until the sugar and gelatin powder is dissolved.
  • Once it’s dissolved, pour the coconut milk into heat-proof jars or ramekins.
  • Refrigerate until it’s solid, about 3 hours.
  • Top off with chopped mango and enjoy!

Nutrition

Calories: 233kcal | Carbohydrates: 22g | Protein: 3g | Fat: 17g | Saturated Fat: 15g | Sodium: 12mg | Potassium: 307mg | Fiber: 1g | Sugar: 18g | Vitamin A: 896IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 3mg