Sugar-Free Mango Coconut Pudding with Toasted Coconut

A chilled coconut milk pudding thickened with cornstarch, layered with fresh mango puree, and sweetened only with monk fruit for a sugar-free finish.

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Prep Time 15

Cook Time 10

Total Time 3 25

Servings: 4 servings

Course: Dessert

Cuisine: Tropical Inspired

Calories: 358

Coconut Pudding Layer

400 ml full-fat canned coconut milk (13.5 oz); shake the can well before opening
2 tbsp cornstarch or arrowroot starch for a gluten-free swap that sets a touch softer
3 tbsp monk fruit sweetener (granulated, 1:1) or erythritol/allulose blend, adjust to taste
1/4 tsp salt
1 tsp vanilla extract

Mango Layer

2 cups ripe mango, cubed / about 330 g (2 large mangoes); should smell sweet at the stem end when ripe
1 tbsp lime juice fresh squeezed
1 tbsp monk fruit sweetener optional, only if your mango is more tart than sweet
2 tbsp water helps the puree blend smooth

Topping

Make the Coconut Pudding

In a small bowl, whisk the cornstarch with 3 tbsp of the cold coconut milk until completely smooth. Set the slurry aside.
Pour the remaining coconut milk into a 2-quart / 1.9L saucepan. Add the monk fruit sweetener and salt, and whisk over medium heat until the sweetener dissolves.
Once the coconut milk is warm and steaming, whisk in the cornstarch slurry. Cook, stirring constantly, for 3 to 4 minutes, until the mixture thickens enough to coat the back of a spoon, around 85 C / 185 F.
Remove from the heat and stir in the vanilla extract. Divide the pudding among 4 small glasses (about 180 ml each). Let cool at room temperature for 15 minutes, then cover and chill for 2 hours, until firm to the touch.

Make the Mango Layer

While the pudding chills, add the mango, lime juice, water, and the optional 1 tbsp sweetener to a blender. Blend until completely smooth, about 30 seconds.
Once the coconut pudding has set, spoon the mango puree evenly over each glass. Cover and chill for another hour, until the mango layer is set.

Finish and Serve

Just before serving, toast the coconut flakes in a dry 20 cm / 8-inch skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Watch closely, they burn fast once they start to color.
Top each pudding with toasted coconut, a few cubes of fresh mango, and mint leaves if using. Serve chilled.