Best 13 Mango Coconut Pudding Recipes

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Welcome to a tropical paradise of flavors with our exquisite Mango Coconut Pudding! This delightful dessert combines the vibrant sweetness of mangoes with the creamy richness of coconut milk, resulting in a symphony of flavors that will transport your taste buds to a tropical oasis. Indulge in the velvety texture of this pudding, adorned with vibrant mango chunks and toasted coconut flakes, offering a delightful contrast of flavors and textures.

Our collection of recipes offers a variety of ways to create this tropical delight, catering to different preferences and dietary restrictions. Dive into the classic Mango Coconut Pudding recipe, featuring a luscious combination of mango puree, coconut milk, sugar, and gelatin, resulting in a creamy and smooth texture. For a vegan alternative, explore our Vegan Mango Coconut Pudding recipe, crafted with coconut milk, cornstarch, and ripe mangoes, delivering a rich and creamy experience without compromising on taste.

If you're seeking a gluten-free option, our Gluten-Free Mango Coconut Pudding recipe awaits you. This version utilizes gluten-free flour, coconut milk, and fresh mangoes, ensuring a delightful treat for those with gluten sensitivities. Craving a low-carb variation? Our Low-Carb Mango Coconut Pudding recipe is your answer. With a combination of coconut milk, heavy cream, and sugar-free sweetener, this recipe strikes a balance between indulgence and mindful eating.

For those with a sweet tooth, our Mango Coconut Pudding with Condensed Milk recipe offers an extra layer of richness. This variation incorporates condensed milk, providing a decadent and creamy texture that will satisfy your cravings. Lastly, our No-Bake Mango Coconut Pudding recipe is a breeze to make, requiring no baking time. Simply combine coconut milk, cornstarch, ripe mangoes, and sugar, and let the refrigerator do the work, resulting in a refreshing and hassle-free dessert.

Embark on a culinary journey with our diverse Mango Coconut Pudding recipes, each offering a unique twist on this tropical classic. Whether you prefer a classic, vegan, gluten-free, low-carb, or extra indulgent version, we've got you covered. Prepare to tantalize your taste buds and experience a tropical paradise in every bite!

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT MANGO BREAD PUDDING WITH RUM SAUCE



Coconut Mango Bread Pudding with Rum Sauce image

All of the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. -Jennifer Jackson, Keller, Texas

Provided by Taste of Home

Categories     Desserts

Time 3h30m

Yield 6 servings.

Number Of Ingredients 16

4 large eggs, room temperature, beaten
1 can (13.66 ounces) coconut milk
1/3 cup packed brown sugar
1 teaspoon rum extract
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 cups torn French bread
1/3 cup chopped dried mangoes
1/4 cup unsweetened coconut flakes, toasted
Sauce:
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 large egg yolk, room temperature, beaten
1/2 teaspoon rum extract
Toasted unsweetened coconut flakes, optional

Steps:

  • In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours., In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.

Nutrition Facts : Calories 447 calories, Fat 24g fat (18g saturated fat), Cholesterol 175mg cholesterol, Sodium 285mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.

COCONUT RICE PUDDING WITH MANGO



Coconut Rice Pudding with Mango image

Provided by Daphne Brogdon

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups jasmine rice
Two 14-ounce cans coconut milk
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
Zest of 1/2 orange
1 mango, diced
Fresh mint sprigs, for garnish

Steps:

  • Bring 3 cups of water to a boil in a medium pot over medium heat. Stir in the rice, cover, turn to low and let simmer until the rice has absorbed all the water and is tender, about 20 minutes. (You can also cook the rice in a rice cooker.)
  • In a large saucepan over low heat, combine the coconut milk, sugar, vanilla, salt and orange zest and cook until the mixture is hot and the sugar is dissolved, 4 to 5 minutes; do not let the mixture boil or the coconut milk could curdle. Stir in the cooked rice, cover and cook on low until thick and the rice has absorbed most of the coconut milk, for an additional 15 to 20 minutes.
  • To serve, scoop the rice pudding into individual bowls, top with diced mango and garnish with mint sprigs.

MANGO COCONUT BREAD PUDDING WITH RUM SAUCE



Mango Coconut Bread Pudding With Rum Sauce image

Tropical Bread pudding topped with a rich buttery rum sauce. The bread will be crusty on top and soft inside.

Provided by Rita1652

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

1/3 cup raisins
4 tablespoons dark rum, split for soaking raisins and for sauce
1/2 ounce unsweetened butter
8 cups diced challah
1 large mango, peeled cored and diced
4 large eggs
2 cups milk
1/4 cup flaked coconut
1/2 teaspoon grated ginger
1/2 teaspoon vanilla extract or 1/2 vanilla bean, scraped from pod
1/2 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon grated nutmeg
3 1/2 ounces unsalted butter
1 cup brown sugar
1 cup heavy cream
1 tablespoon flaked coconut
mango, slices

Steps:

  • Soak raisins in rum for 15 minutes then strain reserving rum for sauce.
  • Butter a 9x11 casserole pan with 1/2 ounce butter.
  • Place bread cubes in prepared pan top with raisins.
  • Process in a food processor the egg mixture ingredients till smooth. Pour over bread, cover with plastic wrap and let soak for 1 hour.
  • Preheat oven 350. Bake for 40 minutes top with 1 tablespoon coconut and bake 5-10 more minutes.
  • Meanwhile melt the butter add 1 cup brown sugar and cream stir till dissolved. Add rum that was used to soak raisins.
  • Serve pudding hot with lots of sauce and garnish with sliced mango.

Nutrition Facts : Calories 691.7, Fat 37.8, SaturatedFat 23.1, Cholesterol 230.4, Sodium 150.8, Carbohydrate 78.5, Fiber 2.1, Sugar 69.3, Protein 8.9

MANGO COCONUT PUDDING



Mango Coconut Pudding image

Extremely easy way to use up ripe mangoes. Light and creamy, tastes even better the next day...

Provided by Hadipolo

Categories     Desserts     Custards and Pudding Recipes

Time 20m

Yield 8

Number Of Ingredients 6

4 cups milk
½ cup white sugar
¼ cup brown sugar
4 mangoes, peeled and pureed
3 tablespoons cornstarch
½ cup coconut flakes

Steps:

  • Bring milk to a boil in a saucepan. Add white sugar and brown sugar and stir until dissolved. Add pureed mangoes and continue to stir.
  • Combine cornstarch with 1 cup sugar-milk mixture in a bowl. Whisk until smooth. Pour mixture back into the pot. Cook and stir over low heat until mixture thickens and coats the back of a spoon, 3 to 5 minutes.
  • Transfer pudding to a serving bowl and cover closely with plastic wrap to no skin forms on top. Sprinkle with coconut. Let cool completely in the refrigerator before serving.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 42.8 g, Cholesterol 9.8 mg, Fat 3.9 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 66.9 mg, Sugar 37.7 g

MANGO AND COCONUT RICE PUDDING



Mango and Coconut Rice Pudding image

This is adapted from a recipe given to me by a caterer that I have worked with. It is similar to other recipes on Zaar but I love this one for its simplicity and warm, fresh flavour so thought I would post it anyway.

Provided by Shuzbud

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 cup long-grain rice
1 1/2 cups water
1 cup cream of coconut
2 cups milk
1/2 cup light brown sugar
1/4 cup granulated sugar (to taste)
1/2 teaspoon ground cinnamon
1 fresh mango

Steps:

  • Add the rice and water to a medium pan and simmer, covered, until the rice is cooked and the water has almost all been absorbed.
  • When the rice is cooked, add the cream of coconut, milk, light brown sugar and cinnamon to the pan and stir. Once the liquid has had a chance to warm, taste it and add as much granulated sugar as needed to suit your preference, up to 1/4 cup.
  • Simmer the rice pudding for 40-45 minutes, checking and stirring frequently.
  • Meanwhile, peel and core the mango. Finely dice the flesh and set aside.
  • When the rice pudding is nearly at the right consistency, add the diced mango and cook for another 2 minutes, to allow the mango to soften slightly.
  • Take off the heat and leave to stand for a few minutes for the flavours to blend.
  • Serve and enjoy!

COCONUT-MANGO MALVA PUDDING



Coconut-Mango Malva Pudding image

My friend shared this amazing malva pudding recipe with me. Malva pudding is a dense, spongy cake drenched in a rich, sticky butter sauce. My slow-cooker, tropical spin incorporates a creamy coconut sauce and juicy mangoes! -Carmell Childs, Orangeville, Utah

Provided by Taste of Home

Categories     Desserts

Time 2h50m

Yield 12 servings.

Number Of Ingredients 18

4 large eggs, room temperature
1-1/2 cups sugar
1/4 cup apricot preserves
2 tablespoons butter, melted
1 can (13.66 ounces) coconut milk
2 teaspoons vanilla extract
2 teaspoons white vinegar
2 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1 cup canned coconut milk
1/2 cup butter, melted
1/2 cup sugar
2 tablespoons apricot preserves
1/2 teaspoon coconut extract
2 medium mangoes, peeled and chopped
1/4 cup sweetened shredded coconut, toasted
1 container (8 ounces) frozen whipped topping, thawed

Steps:

  • In large bowl, beat eggs, sugar, apricot preserves and butter until combined. Add coconut milk, vanilla and vinegar; stir to combine (batter will be thin). In another bowl, whisk flour, baking soda and salt. Gradually stir flour mixture into batter just until moistened. Transfer to a greased 5-qt. slow cooker. Cook, covered, on high until a toothpick inserted in cake comes out with moist crumbs, 2-1/2 to 3 hours., Meanwhile, for sauce, whisk together coconut milk, butter, sugar, apricot preserves and extract until smooth. Poke holes in warm cake with a skewer or chopstick. Pour mixture evenly over pudding; let stand to allow pudding to absorb sauce, 15-20 minutes. Serve with chopped mango, coconut and a dollop of whipped topping.

Nutrition Facts : Calories 518 calories, Fat 24g fat (19g saturated fat), Cholesterol 87mg cholesterol, Sodium 452mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 2g fiber), Protein 6g protein.

MANGO COCONUT CHIA PUDDING



Mango Coconut Chia Pudding image

This makes the perfect breakfast or midday snack. Move over, silly little chia pets, chia seeds are loaded with nutrients and meant to be eaten!

Provided by France C

Categories     100+ Everyday Cooking Recipes     Vegan     Breakfast and Brunch

Time 1h10m

Yield 2

Number Of Ingredients 5

1 mango, peeled and diced
⅔ cup unsweetened coconut milk beverage (such as Silk®)
1 tablespoon maple syrup
2 tablespoons chia seeds
2 tablespoons unsweetened coconut flakes (such as Bob's Red Mill®), divided

Steps:

  • Mash half of the mango in a bowl with a fork or puree in a food processor to desired consistency.
  • Whisk coconut milk beverage and maple syrup into the mashed mango; stir in chia seeds and 1 tablespoon coconut flakes. Cover and refrigerate until thickened, at least 1 hour.
  • Divide pudding between 2 bowls and top with diced mango and remaining coconut flakes.

Nutrition Facts : Calories 210.3 calories, Carbohydrate 34.1 g, Fat 9 g, Fiber 5.8 g, Protein 2 g, SaturatedFat 6 g, Sodium 9.3 mg, Sugar 17.5 g

THAI COCONUT TAPIOCA PUDDING WITH CAYENNE-SPICED MANGO



Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango image

Provided by Elizabeth Falkner

Categories     Milk/Cream     Food Processor     Fruit     Dessert     Freeze/Chill     Lime     Coconut     Mango     Chill     Lemongrass     Tapioca     Simmer     Boil     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

1 2x1-inch piece fresh ginger, peeled, sliced
1 1x1-inch piece fresh galangal,* peeled, sliced
10 Thai basil leaves*
6 fresh cilantro sprigs
2 kaffir lime leaves* or 2 teaspoons grated lime peel
1 tablespoon sliced lemongrass*
2 cups water
2 cups whole milk
1/2 cup sugar
1/2 cup small pearl tapioca* (not quick-cooking)
1 13.5- to 14-ounce can unsweetened coconut milk*
1 large mango, peeled, cut into cubes
1 tablespoon fresh lime juice
Pinch of cayenne pepper
Thai basil sprigs

Steps:

  • Combine first 6 ingredients in food processor; blend 20 seconds. Transfer to medium saucepan; add 2 cups water and bring to boil. Remove pan from heat and let steep uncovered 20 minutes. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer.
  • Add milk and sugar to flavored liquid in pan; bring to boil. Stir in tapioca; return to boil. Reduce heat to medium and simmer uncovered until pudding thickens and is reduced to 2 1/4 cups, stirring frequently, about 35 minutes. Stir in coconut milk (pudding will be runny). Transfer to bowl. Cover and refrigerate overnight.
  • Toss mango cubes, lime juice, and cayenne in medium bowl. Divide tapioca among 6 stemmed glasses or bowls. Top with mango mixture; garnish with basil sprigs.
  • *Galangal, Thai basil, kaffir lime leaves, lemongrass, small pearl tapioca, and unsweetened coconut milk are available at Asian markets.

COOKING LIGHT'S MANGO-COCONUT BREAD PUDDING



COOKING LIGHT'S MANGO-COCONUT BREAD PUDDING image

Categories     Fruit

Number Of Ingredients 17

Bread pudding:
1 cup fat-free milk
1/4 cup honey
1 teaspoon vanilla extract
1 (14-ounce) can light coconut milk
2 large eggs
1 large egg white
6 cups (1-inch) day-old cubed French bread (6 slices)
2 cups diced peeled ripe mango (1/2 pound)
Cooking spray
1/3 cup flaked sweetened coconut, toasted
Sauce:
1/2 cup sugar
1/3 cup mango or apricot nectar
1 tablespoon butter or stick margarine
1 teaspoon cornstarch
1 (5-ounce) can evaporated fat-free milk

Steps:

  • Preheat oven to 350°. To prepare bread pudding, combine first 6 ingredients in a large bowl. Stir in bread and mango. Let stand at room temperature 30 minutes. Pour mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Sprinkle with coconut. Bake an additional 10 minutes or until set. Let stand 30 minutes before serving. To prepare sauce, combine sugar and nectar in a small saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in butter. Combine the cornstarch and evaporated milk in a small bowl. Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Serve warm over bread pudding. Nutritional Information Calories:285 (24% from fat) Fat:7.6g (sat 3g,mono 1.1g,poly 0.6g) Protein:6.7g Carbohydrate:48.4g Fiber:1.5g Cholesterol:61mg Iron:1.3mg Sodium:234mg Calcium:118mg Donna Shields, Cooking Light, JANUARY 2000

MANGO-COCONUT CHIA PUDDING



Mango-Coconut Chia Pudding image

Make and share this Mango-Coconut Chia Pudding recipe from Food.com.

Provided by ElizabethKnicely

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 (13 1/2 ounce) can light coconut milk
1/3 cup white chai seeds
2 tablespoons honey
1 teaspoon vanilla extract
1 mango, peeled, pitted, and diced
1 cup strawberry, diced
1/4 cup sliced almonds
4 teaspoons coconut flakes

Steps:

  • 1. In a pint-size measuring cup, combine coconut milk, chai seeds, honey, and vanilla. Stir until combined, then refrigerate for 1 hour.
  • 2. In each of four small serving glasses, layer 1/8 cup pudding mixture and 1/8 cup mango, and repeat three times. Tip with a spoonful of strawberries, sliced almonds, and a sprinkle of coconut.

OAT PUDDING WITH MANGO AND COCONUT



Oat Pudding with Mango and Coconut image

A super healthy summer dessert!

Provided by Jessica Laratonda

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 40m

Yield 2

Number Of Ingredients 8

4 cups water
1 cup steel cut oats
1 pinch salt
½ cup cashew milk
½ banana, chilled
1 mango, diced
½ cup coconut flakes
2 teaspoons raw honey

Steps:

  • Bring lightly salted water to boil in a pot. Stir oats into boiling water and reduce heat to medium-low. Cook and stir until oats soften and water is absorbed, about 15 minutes. Remove from heat and allow to cool, about 15 minutes.
  • Blend oats, cashew milk, and banana in a blender until smooth.
  • Spoon oat mixture into 2 bowls; top each with diced mango, coconut flakes, and honey.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 89.2 g, Fat 10.5 g, Fiber 12 g, Protein 11.3 g, SaturatedFat 6 g, Sodium 146.6 mg, Sugar 29.6 g

RED COCONUT RICE PUDDING WITH MANGO



Red Coconut Rice Pudding With Mango image

This dish is inspired by a classic Thai sweet made with sticky rice. The red Bhutanese rice has a very nice chewy texture, and the pudding has a light purple-red hue.

Provided by Martha Rose Shulman

Categories     easy, dessert

Time 1h

Yield Serves four

Number Of Ingredients 10

3/4 cup red Bhutanese rice
1 1/2 cups water
1/4 teaspoon salt
1 cup milk (can use 2 percent) or rice beverage
1 cup unsweetened low-fat coconut milk
Seeds from 1 split vanilla bean, or 1 teaspoon vanilla extract
1/2 cup raw brown sugar, preferably fair-trade organic
1/2 teaspoon rose water (optional)
1 ripe mango, peeled, seeded and cut in thin slices
Fresh lime juice

Steps:

  • Combine the rice, water and salt in a saucepan, and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until all of the water is absorbed.
  • Add the milk, coconut milk, vanilla and sugar to the rice, and stir together. Bring to a boil while stirring. Reduce the heat and simmer uncovered, stirring often, for 10 to 20 minutes until creamy. Stir in the rose water.
  • Scrape into a bowl or into individual serving dishes, and allow to cool. Serve warm, if you prefer. If serving chilled, cover and cool for at least two hours before serving. Spoon into wide serving bowls or plates, and arrange slices of mango atop or alongside each serving. Squeeze a little lime juice over the mango slices, and serve.

COCONUT MANGO PUDDING



Coconut Mango Pudding image

What refreshing and easy dessert. Perfect for summertime! The pudding is smooth and creamy with a lovely coconut flavor. We loved the sweet mango bits throughout the pudding. Toasted coconut on top is the perfect final touch.

Provided by Debbie Sue

Categories     Fruit Sides

Time 25m

Number Of Ingredients 7

1 c cubed mango
1/2 c sugar
2 Tbsp + 1 teaspoon cornstarch
pinch of salt
3 eggs
13 1/2 oz coconut milk
toasted flaked coconut

Steps:

  • 1. Combine sugar, cornstarch and salt in a medium saucepan. Add eggs and coconut milk and beat until well mixed. Cook over medium heat whisking constantly until pudding thickens, about 3 to 4 minutes. (If lumps form, turn heat to low and whisk vigorously until smooth.)
  • 2. Remove from heat, mix mango into pudding. Pour into serving dish. Cover and refrigerate until cool.
  • 3. Decorate with toasted coconut. Enjoy!

Tips:

  • Use fresh, ripe mangoes for the best flavor. If your mangoes are not ripe, you can ripen them by placing them in a paper bag with an apple or banana for a few days.
  • If you don't have coconut milk, you can use unsweetened almond milk or oat milk instead.
  • To make the pudding vegan, use agar-agar powder instead of gelatin. Agar-agar is a plant-based gelatin made from seaweed.
  • You can adjust the sweetness of the pudding to your liking by adding more or less sugar.
  • Serve the pudding chilled with fresh fruit, whipped cream, or ice cream.

Conclusion:

Mango coconut pudding is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a sweet treat, give this recipe a try!

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