Description
Deliciously easy frozen mango coconut pudding cups that are refreshing and packed with tropical flavors.
Ingredients
Scale
- 2 ripe mangoes (about 2 cups of mango puree)
- 1 can (400 ml) coconut milk
- 1/4 cup sugar (adjust based on sweetness preference)
- 1 teaspoon vanilla extract
- 1/4 cup cornstarch
- 1/4 cup water
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar (for whipped cream)
- 1/4 cup toasted coconut flakes (for garnish)
- Extra mango chunks (for garnish)
Instructions
- Peel and chop the ripe mangoes. Blend them in a blender or food processor until smooth. You should have about 2 cups of mango puree. Set aside.
- In a medium saucepan, combine the coconut milk, sugar, and vanilla extract. Heat over medium heat until the mixture is warm but not boiling.
- In a small bowl, mix the cornstarch with 1/4 cup of water until smooth. Gradually add this slurry to the warm coconut milk mixture, stirring constantly.
- Continue to cook the mixture over medium heat, stirring frequently, until it thickens and starts to bubble, about 5-7 minutes. Once thickened, remove from heat and let it cool slightly.
- Once the pudding base has cooled, gently fold in the mango puree until fully combined.
- Divide the mango coconut pudding mixture evenly among clear cups or dessert glasses. Cover with plastic wrap and place in the freezer for at least 4 hours or until fully set.
- In a mixing bowl, whip the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and continue to whip until stiff peaks form.
- Once the pudding is set, remove the cups from the freezer. Top each cup with a generous dollop of whipped coconut cream.
- Sprinkle toasted coconut flakes on top of the whipped cream and add a few mango chunks for a vibrant touch.
- Enjoy your Frozen Mango Coconut Pudding Cups immediately for a refreshing tropical treat. Store any leftovers in the freezer for later enjoyment.
Notes
- For a vegan version, replace the heavy whipping cream with coconut cream or a plant-based whipping cream.
- Use agave syrup or maple syrup instead of sugar for a natural sweetener.
- Consider using light coconut milk for a lower-calorie option, though this may alter the creaminess of the pudding.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 30mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Frozen Mango Coconut Pudding, Tropical Dessert, Dairy-Free Treat