Coconut Mango Pudding Recipe

Coconut milk: A rich, creamy liquid extracted from grated coconut meat, providing a luscious texture and subtle coconut flavor.

Mango puree: A smooth blend of ripe mangoes, offering a sweet and tangy taste that pairs perfectly with coconut.

Maple syrup: A natural sweetener with a distinct flavor, adding a touch of sweetness to the pudding.

Cornstarch: A thickening agent that helps achieve the desired pudding consistency.

Vanilla extract: Adds a hint of vanilla aroma and enhances the overall flavor of the pudding.

To achieve a perfectly smooth and creamy texture for your coconut milk and mango puree mixture, make sure to whisk the cornstarch slurry thoroughly before adding it to the saucepan. This will prevent any lumps from forming and ensure an even consistency throughout your pudding. Additionally, keep the heat at medium and stir constantly to avoid scorching the bottom of the pan.

• coconut milk - Substitute with almond milk: Almond milk provides a creamy texture and mild flavor that complements the mango puree well.

• mango puree - Substitute with peach puree: Peach puree offers a similar sweetness and consistency, making it a good alternative to mango puree.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness level and consistency, making it an excellent vegan-friendly alternative to maple syrup.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent and is also vegan-friendly.

• vanilla extract - Substitute with almond extract: Almond extract provides a unique, nutty flavor that can add a different but pleasant twist to the pudding.

• Allow the coconut mango pudding to cool completely at room temperature before storing. This prevents condensation, which can make the pudding watery.

• Transfer the pudding into airtight containers. For individual servings, use small containers or jars to make it easy to grab and go.

• Place a piece of plastic wrap directly on the surface of the pudding before sealing the container. This helps prevent a skin from forming on top.

• Store the pudding in the refrigerator for up to 4-5 days. The flavors 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 as the pudding will expand when frozen.

• Label the containers with the date to keep track of freshness. The pudding can be frozen for up to 2 months.

• When ready to enjoy, thaw the pudding in the refrigerator overnight. Give it a good stir before serving to restore its creamy texture.

• Avoid refreezing the pudding once it has been thawed, as this can affect the texture and flavor.

• For an extra touch, top the pudding with fresh mango slices or a sprinkle of toasted coconut flakes just before serving.

• Stovetop Method:

  1. Place the coconut mango pudding in a small saucepan.
  2. Heat over low to medium heat, stirring gently to ensure even warming.
  3. Add a splash of coconut milk if the pudding appears too thick.
  4. Continue to stir until the pudding reaches your desired temperature.

• Microwave Method:

  1. Transfer the pudding to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel.
  3. Heat on medium power for 30-second intervals, stirring in between to ensure even heating.
  4. Repeat until the pudding is warmed through.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring it to a simmer.
  2. Place a heatproof bowl containing the coconut mango pudding over the pot, ensuring the bottom of the bowl does not touch the water.
  3. Stir the pudding occasionally until it is evenly heated.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the pudding in an oven-safe dish and cover with aluminum foil.
  3. Heat for about 10-15 minutes, stirring halfway through to ensure even warming.
  4. Check the temperature and continue heating if necessary.

• Room Temperature Method:

  1. Remove the coconut mango pudding from the refrigerator.
  2. Let it sit at room temperature for about 30-45 minutes.
  3. Stir occasionally to help it warm evenly.

• Steam Method:

  1. Place the pudding in a heatproof bowl.
  2. Set up a steamer and bring the water to a gentle simmer.
  3. Place the bowl in the steamer and cover.
  4. Steam for about 5-10 minutes, stirring occasionally, until the pudding is warmed through.

• Saucepan: A medium-sized saucepan is essential for combining and heating the coconut milk, mango puree, and maple syrup mixture.

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

• Whisk: A whisk is needed to stir the ingredients in the saucepan and ensure the mixture thickens smoothly.

• Measuring cups: Measuring cups are necessary to accurately measure the coconut milk and mango puree.

• Measuring spoons: Measuring spoons are required to measure the maple syrup, cornstarch, and vanilla extract.

• Spatula: A spatula can be useful for scraping down the sides of the saucepan and ensuring all ingredients are well incorporated.

• Serving dishes: Serving dishes are needed to pour the pudding into for chilling and serving.

• Refrigerator: A refrigerator is essential for chilling the pudding for at least 2 hours before serving.

Prepare ingredients ahead: Measure out coconut milk, mango puree, and maple syrup in advance to streamline the cooking process.

Use canned mango puree: Opt for pre-made mango puree to save time on peeling and blending fresh mangoes.

Make a cornstarch slurry: Mix cornstarch with water before starting to avoid delays during cooking.

Chill faster: Pour the pudding into shallow dishes for quicker cooling in the refrigerator.

Batch cooking: Double the recipe and store extra servings for a quick dessert option later.