Thai Mango Coconut Pudding | Video
Luscious and vibrant pudding brimming with the tropical flavors of mango and coconut. Easy to make and perfect for entertaining!
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Servings
Ingredients
- 2 large ripe mangoes
- ¾ cup coconut milk canned or fresh
- ½ cup water
- 2 teaspoons gelatin powder
- ¼ cup white sugar
- Chopped ripe mangoes to decorate (optional)
- Glazed cherries to decorate
- Mint leaves to decorate
Instructions
- Scoop out flesh from the mangoes. Add to a food processor. Process to make a smooth purée. Transfer to a bowl. Add coconut milk. Stir to combine. Set aside.
- Pour boiling water into a large bowl. Sprinkle gelatin powder over water. Stir to dissolve gelatin. Add sugar. Stir again to dissolve sugar. Add mango-coconut mixture. Stir to combine.
- Pour into small glasses. Leave to set for about 2 hours in the refrigerator.
- Decorate with chopped mangoes, halved cherries and mint leaves if you like.
Video
Notes
Add more or less sugar depending on the sweetness of the mangoes
Make this pudding 2 days ahead and store it in the refrigerator
Nutrition
Serving: 1g | Calories: 238kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Sodium: 14mg | Fiber: 3g | Sugar: 38g