It’s getting hotter and hotter here in Montreal and although it’s technically still spring, it kinda already feels like it’s summer! And all this nice, warmer weather really makes us crave some fresh, tropical dessert. That’s why today we decided to make some mango coconut pudding! It’s fresh, it’s sweet, and it’s summery! It’s a definite mood booster kind of dessert AND it’s super simple to make!

There are so many different variations of pudding with different kinds of consistency. For our mango coconut pudding, we were inspired by Haupia, which is a Hawaiian coconut pudding. However, while Haupia has a more firm, solid pudding texture, we’re gonna make ours a little bit creamier and softer in texture!

There you have it guys, mango coconut pudding! We just love eating these kinds of desserts since it’s so refreshing and fun to eat! Make sure to leave a comment below if you have any questions or suggestions for our next recipe. We hope try this recipe, and as usual, happy eating!

Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 2 people

Coconut Pudding

  • 1 cup coconut milk
  • 3 tbsp cornstarch
  • 3 tbsp water for cornstarch slurry
  • 2 1/2 tbsp condensed milk
  • A pinch of salt

Mango Pudding

  • 1 cup frozen mangoes
  • 1 cup water
  • 1 tbsp lemon juice
  • 3 tbsp granulated sugar
  • 3 tbsp cornstarch
  • 3 tbsp water for cornstarch slurry
  • A pinch of salt


  1. To make coconut pudding, combine coconut milk, condensed milk, and salt in a saucepan. Heat over medium heat. In a small bowl, combine cornstarch and water, and slowly add to the coconut milk mixture. Stir constantly using a whisk until thick. Remove from heat and transfer to a glass cup or container of your choice.
  2. To make mango pudding, combine frozen mangoes and water in a blender and mix until liquid. Transfer to a saucepan, and add sugar and salt. Heat over medium heat. In a small bowl, combine the cornstarch and water and add mixture slowly into saucepan. Stir mango mixture constantly until thick. Remove from heat, and gently add pudding on top of the coconut pudding layer.
  3. Let the pudding cups chill at room temperature for 5 minutes, then refrigerate for at least one hour before serving.

Recipe adapted from:

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