Coconut Mango Pudding

This Coconut Mango Pudding is one of those simple desserts I love making when I want something refreshing, creamy, and naturally fruity.

The sweetness of ripe mangoes blends beautifully with rich coconut milk, creating a smooth pudding that feels light but still satisfying. I also like adding a little caramel flavor because it gives the dessert a warm, slightly deeper taste without overpowering the mango. 

This recipe, a even better version of the Mango Pudding recipe, is easy to prepare and does not need too many ingredients, which makes it perfect for summer days, family gatherings, or whenever I want a quick make-ahead dessert. Once chilled, it becomes soft, silky, and delicious.

Ingredients

• Mangoes – These give the pudding its natural sweetness, bright color, and fresh fruity flavor.
• Coconut Milk – This makes the pudding creamy and adds a lovely coconut taste.
• Honey or Sweetener of Your Choice 
• Caramel Flavor – A few drops add a soft, warm flavor that makes the pudding taste extra special.
• Agar Agar Powder – This helps the pudding set properly. You can use gelatin instead if you are okay with non-vegetarian ingredients.

How To Make Coconut Mango Pudding?

Blend the mangoes in a blender until you get a smooth mango puree. Make sure there are no large pieces left.

In a small bowl, mix the agar agar powder with water according to the package instructions. Stir well so there are no lumps.

Place a skillet or saucepan on low to medium heat. Add the coconut milk and warm it slightly. Do not boil it at this stage.

Add honey or your preferred sweetener to the warm coconut milk. Stir until it dissolves completely.

Add a few drops of caramel flavor and mix well.

Now add the agar agar mixture and the blended mango puree to the coconut milk. Stir everything together until the mixture becomes smooth and well combined.

Cook the mixture for a few more minutes. Keep stirring so it does not stick to the bottom. If the mixture looks thick enough, it is ready. If it still looks too thin, boil it a little longer until it becomes nicely thick.

Now the most important thing. If this mixture doesn’t blend well, all you need to do is cool the mixture and put in a blender once again. This time the mixture would be super smooth.

Pour the pudding mixture into serving bowls or small dessert cups.

Let it cool slightly, then place it in the refrigerator until it sets completely.

How To Serve This Recipe?

I like serving this Coconut Mango Pudding chilled because it tastes the best when it is cold and refreshing. Before serving, I top it with freshly grated coconut for extra flavor and texture. You can also add small mango pieces, coconut flakes, chopped nuts, or a little drizzle of honey if you want to make it look more beautiful.

This pudding is perfect as a light dessert after lunch or dinner. It also works well for parties because you can make it ahead of time and keep it in the refrigerator until serving.

Coconut Mango Pudding

This Coconut Mango Pudding is a refreshing, creamy, and naturally fruity dessert made with ripe mangoes, coconut milk, honey, caramel flavor, and agar agar. It is smooth, silky, easy to prepare, and perfect for summer days, family gatherings, or make-ahead desserts.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 18 minutes mins

Course Dessert

Cuisine International

Servings 4

Ingredients

  

• 2 cups ripe mango puree (from about 2 large mangoes)
• 1 cup full-fat coconut milk
• 2 tablespoons honey (or sweetener of choice)
• 1/4 teaspoon caramel flavor (or a few drops, adjust to taste)
• 1 1/2 teaspoons agar agar powder
• 1/4 cup water
• Freshly grated coconut (for topping)
• Chopped mango pieces (optional) coconut flakes, chopped nuts, or honey, optional for serving

Instructions

 

• Peel and chop the ripe mangoes. Add them to a blender and blend until smooth. Make sure there are no large pieces left.
• In a small bowl, mix the agar agar powder with water. Stir well and let it sit for a few minutes.
• Add the coconut milk to a saucepan and warm it over low to medium heat. Do not boil it too quickly.
• Add the honey or your preferred sweetener to the warm coconut milk. Stir until fully dissolved.
• Add the caramel flavor and mix well.
• Pour in the agar agar mixture and stir continuously. Cook for 2 to 3 minutes, or until the agar agar is fully dissolved and the mixture begins to thicken slightly.
• Add the mango puree to the saucepan and stir until the mixture is smooth and well combined.
• Cook for another 2 to 3 minutes, stirring often so the mixture does not stick to the bottom of the pan.
• If the mixture does not look completely smooth, let it cool slightly, then blend it again until silky and creamy.
• Pour the pudding mixture into serving bowls or small dessert cups.
• Let the pudding cool slightly at room temperature, then refrigerate for at least 2 hours, or until fully set.
• Serve chilled with freshly grated coconut on top. You can also add mango pieces, coconut flakes, chopped nuts, or a drizzle of honey before serving.

Notes

• Use ripe, sweet Alphonso mangoes for the best flavor and natural sweetness. 
• Full-fat coconut milk gives the pudding a richer and creamier texture.

Keyword coconut mango pudding

Hungry for more? Be sure to check out Coconut Chia Pudding and Mango Pudding.