Coconut Mango Pudding Recipe

Coconut milk: A creamy liquid made from grated coconut, it adds a rich and tropical flavor to the pudding.

Mango puree: Smooth mango fruit blended into a thick liquid, providing natural sweetness and a bright color.

Sugar: Adds sweetness to balance the flavors.

Cornstarch: A fine powder used to thicken the pudding and give it a smooth texture.

Vanilla extract: A small amount of this adds a warm, sweet aroma that complements the other ingredients.

One of the trickiest parts of this Coconut Mango Pudding Recipe is getting the cornstarch slurry just right so your pudding thickens perfectly without lumps. Here’s how I like to do it:

1. Take your cornstarch and put it in a small bowl.
2. Add a little bit of cold water—just enough to make a smooth, runny paste. Not too thick, not too watery.
3. Stir it gently until there are no clumps left. This is your slurry.
4. Slowly pour the slurry into the warm coconut milk and sugar mixture while stirring constantly.

Why does this help? When you mix cornstarch with cold water first, it stops it from clumping up when it hits the hot liquid. If you just dump dry cornstarch into the pan, you’ll get little lumps that don’t cook out and make your pudding grainy. Stirring while adding the slurry also helps everything blend smoothly and thickens evenly.

I remember the first time I tried this, I didn’t mix the cornstarch with water first and ended up with a pudding full of tiny lumps. It wasn’t the end of the world, but it wasn’t as creamy as I wanted. Now, I always make the slurry first, and it makes the whole process easier and the pudding taste better.

Once your pudding thickens, you’ll see it coat the back of a spoon nicely—that’s when you know it’s ready to come off the heat. Then you just stir in the vanilla extract and mango puree, pour it into glasses, and chill. This little step with the slurry really makes a big difference in how smooth and yummy your pudding turns out!

• coconut milk - Substitute with almond milk: Almond milk provides a similar creamy texture and mild flavor, though it lacks the distinct coconut taste.

• coconut milk - Substitute with soy milk: Soy milk offers a creamy consistency and neutral flavor, making it a good alternative for those avoiding coconut.

• fresh or canned mango puree - Substitute with peach puree: Peach puree has a similar sweetness and smooth texture, providing a comparable fruity flavor.

• fresh or canned mango puree - Substitute with apricot puree: Apricot puree offers a similar consistency and a slightly tangy sweetness that complements the pudding.

• sugar - Substitute with honey: Honey adds natural sweetness and a hint of floral flavor, though it may slightly alter the texture.

• sugar - Substitute with maple syrup: Maple syrup provides a rich sweetness and a subtle maple flavor, enhancing the overall taste.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder acts as a thickening agent similar to cornstarch, providing a smooth texture without altering the flavor.

• cornstarch - Substitute with tapioca starch: Tapioca starch offers a similar thickening property and creates a smooth, glossy finish.

• vanilla extract - Substitute with almond extract: Almond extract provides a nutty, sweet flavor that complements the other ingredients, though it will change the overall taste profile.

• vanilla extract - Substitute with coconut extract: Coconut extract enhances the coconut flavor, making it a suitable alternative that intensifies the tropical taste.

• Allow the coconut mango pudding to cool completely at room temperature before storing. This prevents condensation from forming inside the container, which can affect the texture.

• Transfer the pudding into an airtight container. If you prefer, you can also keep it in the serving glasses, but make sure to cover each glass with plastic wrap to prevent a skin from forming on the surface.

• Store the pudding in the refrigerator. It will stay fresh for up to 3-4 days. The flavors will meld beautifully over time, making it even more delicious.

• For freezing, pour the cooled pudding into freezer-safe containers, leaving some space at the top for expansion. Seal tightly with lids or plastic wrap.

• Label the containers with the date so you can keep track of how long they’ve been stored. The pudding can be frozen for up to 2 months.

• When you’re ready to enjoy the frozen pudding, transfer it to the refrigerator to thaw overnight. This slow thawing process helps maintain the creamy texture.

• Once thawed, give the pudding a good stir to restore its smooth consistency. If it seems too thick, you can add a splash of coconut milk and mix well.

• Avoid refreezing the pudding after it has been thawed, as this can compromise both texture and flavor.

• Microwave Method:

  1. Transfer the coconut mango pudding into a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 30-second intervals, stirring gently between each interval to ensure even heating.
  4. Continue until the pudding is warmed through, but not too hot to avoid altering its texture.

• Stovetop Method:

  1. Place the coconut mango pudding in a small saucepan.
  2. Heat over low to medium heat, stirring constantly to prevent sticking and ensure even warming.
  3. Warm until the pudding reaches the desired temperature, being careful not to overheat as this can cause the pudding to become too thick or change its consistency.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a gentle simmer.
  2. Place the coconut mango pudding in the top pot of the double boiler.
  3. Stir occasionally, allowing the steam to gently warm the pudding without direct heat, preserving its creamy texture.
  4. Heat until the pudding is evenly warmed through.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Transfer the coconut mango pudding into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from drying out.
  4. Place the dish in the oven and heat for about 10-15 minutes, checking occasionally to ensure it warms evenly.
  5. Remove from the oven once the pudding is warmed to your liking.

• Saucepan: Used to heat the coconut milk and dissolve the sugar.

• Small bowl: Used to mix the cornstarch with water to create a slurry.

• Whisk: Helps to combine the ingredients smoothly and prevent lumps.

• Stirring spoon: Used to stir the mixture while it thickens.

• Measuring cups: Ensures accurate measurement of coconut milk and mango puree.

• Measuring spoons: Ensures precise measurement of sugar, cornstarch, and vanilla extract.

• Serving glasses: Used to pour and set the pudding for serving.

• Refrigerator: Chills the pudding to set it properly before serving.

Use canned mango puree: Opt for canned mango puree instead of fresh to save time on peeling and blending.

Pre-mix cornstarch slurry: Prepare the cornstarch slurry ahead of time to streamline the cooking process.

Chill in shallow dishes: Pour the mixture into shallow dishes for faster refrigeration and quicker setting.

Measure ingredients beforehand: Have all ingredients measured and ready to go before you start cooking.

Use a whisk: Stir with a whisk to ensure the mixture thickens evenly and quickly.