A refreshing dessert which has a thickened coconut based cream, with floating soft agar milk pudding and sweet mangoes in it.

Coconut milk and mango based desserts are my all time favourite. Thai sticky rice with mangoes are to die for, the recipe of which I will post very soon, God willing. This recipe is highly inspired from the sweetest Shazia’s blog “From My Kitchen”. She made a tender coconut flavoured dessert, where she prepared the pudding in a more sturdy jelly form with coconut water instead of milk. I tried it once before and it was mind blowing. If you want to try her version, do click on this link and it will take you to her blog.

I made it slightly different with a milk agar pudding, but with the same coconut cream as Shazia’s which btw is the star of the dessert and also I included mangoes because why not?! now is the perfect time to utilise all the delicious sweet mangoes we are getting as it is in season right. And as I said mangoes and coconut are a match made in heaven.

So here is the detailed step by step instructions on how to make this. Hope you’ll give it a try.

Mango & Agar Pudding in Coconut Cream

A refreshing dessert which has a thickened coconut based cream, with floating soft agar milk pudding and sweet mangoes in it.

Print Recipe Pin Recipe

Course Dessert

Servings 6 People

Ingredients

  

For Coconut Cream:

• 8 tbsp Coconut milk powder mixed in 2 3/4 cups water (or milk extracted from 1 and half whole grated coconut, you should have 3 cups coconut milk)
• 3/4 tin Sweetened condensed milk
• 250 ml Whipping cream/ Cooking cream
• 5 grams China grass/ Agar Agar Powdered in a grinder
• 1 cup Water

For Agar Pudding:

• 2 1/2 cups Full fat milk
• 1 cup Sweetened Condensed Milk
• 10 grams China grass/ Agar Agar Powdered in a grinder
• 1 1/2 cups Water
• 1 cup Ripe sweet mangoes cut in cubes

Instructions

 

To make coconut cream:

• In a saucepan, add agar and water. Keep it on medium high flame and let it come to a boil. Reduce flame and keep it on simmer until it melts completely.
  
• At the same time, pour coconut milk, condensed milk and cream in a pan and keep it on medium flame.
• You don't have to boil it, but when it comes to a boiling point, turn off the heat and pour the melted agar into this. (Remember that the agar and milk should be somewhat at the same temperature, otherwise the milk will curdle)
• Pour this into a serving bowl and refrigerate it.

To make the pudding:

• In a saucepan, add agar and water. Keep it on medium high flame and let it come to a boil. Reduce flame and keep it on simmer until it melts completely.
  
• At the same time, pour milk and condensed milk in a pan and keep it on medium flame.
• When it comes to a boiling point, turn off the heat and pour the melted agar into this.
• Pour this into a flat rectangular serving dish and refrigerate until it sets completely (about 4-5 hours).

To assemble:

• In small individual serving glass, Pour the thickened coconut cream.
• Cut the agar pudding in cubes and add it into the cream.
• Add cubed sweet mangoes ans serve.