Time for a refreshment that both kids and adults love. Melt with this fresh mango coconut pudding! This no-bake tropical dessert is perfect for anyone craving something cold and vegan. The smooth pudding and bright topping will make every spoonful so satisfying.
Mango sticky rice and jackfruit smoothie will overwhelm you with every bite, too!
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Why You’ll Love This Recipe
This creamy dessert is well-loved because it uses your favorite fruits and doesn't require baking. Best of all, the steps are beginner-friendly. You just need to mix, chill, and stir in the sauce.
Coconut mango pudding is one of my favorite desserts because it's also healthy. For example, mango doesn't just make the best flavor. It also has vitamin C, which is good for the immune system. Plus, dairy-free coconut milk makes the pudding richer and creamier in texture.
Ingredients
Listed below are all the ingredients you will need:
- granulated sugar
- cornstarch
- salt
- coconut milk
- vanilla extract
- mango
- lemon juice
- water
- ground cinnamon
- shredded coconut
See the recipe card for quantities.
Instructions
Prepare the Pudding Mixture
1. Add the granulated sugar, cornstarch, and salt to a medium saucepan.
2. Pour in a small amount of coconut milk.
3. Whisk until the mixture is smooth and free of lumps.
4. Slowly add the remaining coconut milk.
5. Add the vanilla extract and whisk until combined.
Cook the Coconut Pudding
6. Place the saucepan over medium heat.
7. Cook for about 5 minutes while stirring constantly.
8. Continue cooking until the pudding becomes thick and leaves a trail on the spoon for 2-3 seconds.
9. Remove the saucepan from the heat.
Chill the Pudding
10. Transfer the pudding to a bowl or divide it among four serving dishes.
11. Press plastic wrap directly onto the surface to prevent a skin from forming.
12. Refrigerate for at least 1 hour or until completely chilled and set.
Make the Mango Sauce
13. Add the mango chunks, granulated sugar, lemon juice, water, cinnamon, and salt to a saucepan.
14. Cover and cook over medium heat for about 10 minutes.
15. Remove from the heat once the mango is soft.
16. Blend the mixture with an immersion blender until smooth.
17. Strain the sauce through a fine-mesh sieve if the mango is stringy.
18. Let the mango sauce cool before serving.
Serve
19. Spoon the cooled mango sauce over the chilled coconut pudding.
20. Top with toasted shredded coconut and fresh diced mango.
21. Serve cold.
Substitutions & Variations
- Ingredient Swap
Replace coconut milk with a lighter version. - Variation
Use maple syrup instead of granulated sugar for a different sweetness. - Mistake to Avoid
While cooking, don’t stop stirring the pudding. This helps keep the texture smooth. - Storage Tips
- After cooling, store leftover pudding in a covered, airtight container in the refrigerator for up to four days. Keep the pudding and mango sauce separate until serving.
- For longer storage, the mango sauce lasts up to two weeks in the refrigerator. It can also be frozen for up to one month. Freezing is not recommended because it may separate after thawing.
FAQs
BEST Mango Coconut Pudding
Ingredients
Coconut Pudding
- ⅓ cup granulated sugar
- 4 tablespoons cornstarch
- Pinch of salt
- 2 ¼ cups coconut milk
- 1 teaspoon vanilla extract
Mango Sauce
- 2 cups fresh or frozen mango chunks
- 2 tablespoons granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons water
- ½ teaspoon ground cinnamon
- Pinch of salt
To Serve
- Toasted shredded coconut
- Fresh diced mango
Instructions
Prepare the Pudding Mixture
- Add the granulated sugar, cornstarch, and salt to a medium saucepan.
- Pour in a small amount of coconut milk.
- Whisk until the mixture is smooth and free of lumps.
- Slowly add the remaining coconut milk.
- Add the vanilla extract and whisk until combined.
Cook the Coconut Pudding
- Place the saucepan over medium heat.
- Cook for about 5 minutes while stirring constantly.
- Continue cooking until the pudding becomes thick and leaves a trail on the spoon for 2 to 3 seconds.
- Remove the saucepan from the heat.
Chill the Pudding
- Transfer the pudding to a bowl or divide it among four serving dishes.
- Press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 1 hour or until completely chilled and set.
Make the Mango Sauce
- Add the mango chunks, granulated sugar, lemon juice, water, cinnamon, and salt to a saucepan.
- Cover and cook over medium heat for about 10 minutes.
- Remove from the heat once the mango is soft.
- Blend the mixture with an immersion blender until smooth.
- Strain the sauce through a fine-mesh sieve if the mango is stringy.
- Let the mango sauce cool before serving.
Serve
- Spoon the cooled mango sauce over the chilled coconut pudding.
- Top with toasted shredded coconut and fresh diced mango.
- Serve cold.
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Recipes for Every Moment
It's super hot outside, so you need something to cool down. Have a plate of creamy mango coconut pudding. It's the perfect tropical treat for chilling!
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