Go Back
–+ servings
Mango Coconut Pudding served in a small glass
5 from 7 votes
Print Pin Recipe

BEST Mango Coconut Pudding

This mango coconut pudding is smooth, creamy, and refreshing. It is an easy vegan no-bake dessert made with a rich coconut pudding and sweet mango sauce, perfect for warm days or after a rich meal.
Prep Time5 minutes
Cook Time15 minutes
Chill Time1 hour
Total Time1 hour 20 minutes
Course: No-bake Dessert, Vegan
Cuisine: Fusion (Asian-Filipino)
Servings: 4 servings (Plus 1 ½ cups mango sauce)
Calories: 373kcal
Author: Lainey

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 mango chunks fresh or frozen
  • 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

  • Combine the granulated sugar, cornstarch, and salt in 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.
  • Add the vanilla extract and whisk until well combined.

Cook the Coconut Pudding

  • 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.
  • Use an immersion blender to puree until smooth. Alternatively, cool slightly and blend in a regular blender.
  • 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

  • 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.

Notes

  • Use full-fat coconut milk for the richest texture.
  • Stir constantly while cooking to prevent lumps.
  • If lumps form, remove from the heat and whisk vigorously before returning to the heat.
  • Use just a ripe mango for the best flavor and texture.
Serving: 1gCalories: 373kcalCarbohydrates: 34gProtein: 3gFat: 27gSaturated Fat: 24gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 18mgPotassium: 291mgFiber: 0.2gSugar: 23gVitamin A: 1IUVitamin C: 4mgCalcium: 27mgIron: 4mg
QR Code
Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!