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Coconut Mango Pudding
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Equipment:
Instant Pot
mixing bowl
measuring cups
measuring spoons
whisk
Cuisine Type: Tropical
Coconut Mango Pudding is a luscious and tropical dessert that combines the rich creaminess of coconut milk with the vibrant sweetness of ripe mangoes. This delightful pudding isn’t only easy to make in the Instant Pot but also delivers an invigorating taste of the tropics with every spoonful.
Perfect for summer gatherings or as a sweet ending to any meal, this pudding captures the essence of a sunny beach getaway. The recipe makes use of simple ingredients, allowing the natural flavors of coconut and mango to shine through.
The Instant Pot helps to create a smooth, creamy texture while infusing the pudding with the warm aromas of coconut. Topped with fresh mango chunks and shredded coconut, this dessert is sure to impress both family and friends, making it a must-try for any mango lover.
Ingredients:
- 1 cup coconut milk
- 1 cup mango puree (fresh or canned)
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Fresh mango chunks (for garnish)
- Shredded coconut (for garnish)
Instructions:
- In a mixing bowl, whisk together the coconut milk, mango puree, sugar, cornstarch, salt, and vanilla extract until well combined. Verify there are no lumps from the cornstarch for a smooth pudding texture.
- Pour the mixture into the Instant Pot. Secure the lid and set the valve to the sealing position. Use the “Manual” or “Pressure Cook” setting and adjust the time to 8 minutes on high pressure.
- Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for about 10 minutes. After that, carefully switch the valve to the venting position to release any remaining steam.
- Open the lid and give the pudding a good stir to verify it’s creamy and well mixed. If you prefer a thicker consistency, you can turn on the sauté function and stir for a few minutes until it thickens to your liking.
- Transfer the pudding to serving bowls or ramekins and refrigerate for at least 2 hours to set. Serve chilled, garnished with fresh mango chunks and a sprinkle of shredded coconut.
Extra Tips:
For a more intense mango flavor, use fresh, ripe mangoes whenever possible, and blend them into a puree yourself. You can also experiment with adding a splash of lime juice for a zesty twist.
If you like, substitute half of the coconut milk with heavy cream for an even richer pudding. This dessert can be made ahead of time, making it a great option for entertaining or meal prepping.
Enjoy your Coconut Mango Pudding!
