Ingredients for Mango And Coconut Pudding
- Mangoes
- Mango Nectar
- 1 tablespoon lemon juice
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup heavy cream
- 1/2 cup caster sugar
- Gelatin Powder
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How to Make Mango And Coconut Pudding
- Puree 2 cups frozen mango chunks, 1/4 cup mango nectar, and 1 tablespoon lemon juice in a food processor until completely smooth.
- Leave the mango puree in the food processor bowl.
- In a small saucepan, combine 1 can (13.5 oz) full-fat coconut milk, 1/2 cup heavy cream, and 1/2 cup caster sugar.
- Bring the mixture to a gentle simmer over medium heat, stirring constantly for about 5 minutes, until the sugar dissolves completely.
- Remove from heat. Sprinkle 2 teaspoons of powdered gelatin over the warm coconut mixture and whisk vigorously until fully dissolved.
- Add the warm coconut mixture to the mango puree in the food processor.
- Process until the mixture is thoroughly combined and smooth.
- Strain the mixture through a fine-mesh sieve into a jug to remove any lumps or fibers.
- Pour the pudding mixture into 6 individual serving bowls or ramekins.
- Let the puddings cool on the counter for 10 minutes.
- Refrigerate the puddings for at least 6 hours, or preferably overnight, until set and firm.
- Before serving, drizzle each pudding with extra coconut milk and garnish with fresh mango slices or toasted coconut flakes (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
156g
Fat
31g
Carbs
14g
