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 easy for beginners. You 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
First, add the granulated sugar, cornstarch, and salt to a medium saucepan.
Then, pour in a small amount of coconut milk and whisk until smooth and free of lumps.
Gradually pour in the remaining coconut milk while whisking.
Finally, add the vanilla extract and whisk until well combined.
Cook the Coconut Pudding
Next, place the saucepan over medium heat.
Cook for about 5 minutes, stirring constantly to prevent the mixture from sticking or forming lumps.
Continue cooking until the pudding thickens and a trail from the spoon remains visible for about 2-3 seconds.
Once thickened, remove the saucepan from the heat.
Chill the Pudding
Then, transfer the pudding to a bowl or divide it evenly among four serving dishes.
Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
Refrigerate for at least 1 hour, or until the pudding is completely chilled and set.
Make the Mango Sauce
Meanwhile, 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, or until the mango becomes soft.
Once softened, remove the saucepan from the heat.
Using an immersion blender, blend the mango mixture until smooth.
If the mango is stringy, strain the sauce through a fine-mesh sieve for a smoother consistency.
Then, allow the mango sauce to cool completely before serving.
Serve
To serve, spoon the cooled mango sauce over the chilled coconut pudding.
Next, top with toasted shredded coconut and fresh diced mango.
Finally, serve cold and enjoy.
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 puree 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
- ⅕ 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
- First, add the granulated sugar, cornstarch, and salt to a medium saucepan.
- Then, pour in a small amount of coconut milk and whisk until smooth and free of lumps.
- Gradually pour in the remaining coconut milk while whisking.
- Finally, add the vanilla extract and whisk until well combined.
Cook the Coconut Pudding
- Next, place the saucepan over medium heat.
- Cook for about 5 minutes, stirring constantly to prevent the mixture from sticking or forming lumps.
- Continue cooking until the pudding thickens and a trail from the spoon remains visible for about 2 to 3 seconds.
- Once thickened, remove the saucepan from the heat.
Chill the Pudding
- Then, transfer the pudding to a bowl or divide it evenly among four serving dishes.
- Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate for at least 1 hour, or until the pudding is completely chilled and set.
Make the Mango Sauce
- Meanwhile, 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, or until the mango becomes soft.
- Once softened, remove the saucepan from the heat.
- Using an immersion blender, blend the mango mixture until smooth.
- If the mango is stringy, strain the sauce through a fine-mesh sieve for a smoother consistency.
- Then, allow the mango sauce to cool completely before serving.
Serve
- To serve, spoon the cooled mango sauce over the chilled coconut pudding.
- Next, top with toasted shredded coconut and fresh diced mango.
- Finally, serve cold and enjoy.
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Recipes for Every Moment
It's super hot outside, so you need something to cool down. Have a bowl of creamy mango coconut pudding and enjoy every scoop. It's the perfect tropical treat for chilling!
Mia says
Delicious! Love this recipe!
Forex says
naturally like your web site however you need to take a look at the spelling on several of your posts. A number of them are rife with spelling problems and I find it very bothersome to tell the truth on the other hand I will surely come again again.
Sweetiepieeeeeee says
Ooooooohhh I tried this yesterday - so yummy!
Julius says
I guess any mango-related recipe is a must-try. Thank you, SB. 🙂
Che says
This dessert looks delicious and creamy. I'd like to try this someday. Thanks for sharing this recipe! 🙂
Dimple says
I would love to try this!!!Seems like an easy dessert to do!