Mango Coconut Milk Pudding芒果椰汁布甸
A silky two-layer Hong Kong-style chilled dessert with bright fresh mango puree on the bottom and a creamy coconut milk custard on top, finished with fresh mango cubes and toasted coconut flakes. Cool, fragrant, and tropical — a classic cha chaan teng sweet.
01Ingredients
- 400g fresh ripe mango
- 250ml coconut milk
- 200ml fresh milk
- 100ml heavy cream
- 3 whole egg yolks
- 40g sugar
- 8g gelatin powder
- 40ml water
- 150g fresh mango (for garnish)
- 30g toasted coconut flakes
Nutrition (per serving)385kcal
- Protein5.2g
- Carbs38.5g
- Fat21.3g
Fiber 1.8 gSodium 52 mg
02Steps
- Soak gelatin powder in water for 5 minutes until soft
- Peel, pit, and blend fresh mango with coconut milk until completely smooth
- Heat fresh milk and heavy cream in a saucepan until steaming but not boiling
- Whisk egg yolks with sugar until pale and thick, approximately 2 minutes
- Slowly pour hot milk mixture into egg yolk mixture while whisking constantly to temper the eggs
- Pour the tempered mixture back into saucepan and heat gently while stirring for 2 minutes until thickened slightly
- Add softened gelatin to the hot custard mixture and stir until completely dissolved
- Divide the mango puree equally among 4 dessert glasses or bowls, approximately 3-4 cm layer
- Let mango layer set in refrigerator for 20 minutes until partially firm
- Strain coconut custard mixture through fine sieve to ensure smoothness, then cool to room temperature
- Pour coconut custard layer over set mango layer, filling each glass to 2 cm from the top
- Refrigerate pudding for at least 3 hours or until completely set and chilled
- Top each pudding with fresh mango cubes and toasted coconut flakes just before serving
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