Cardamom-Spiced Mango and Coconut Pudding
Silky coconut milk pudding infused with warm cardamom and fresh mango cubes for a tropical and fragrant dessert. This mediterranean-inspired desserts ready in about 20 minutes layers coconut milk, granulated sugar, cornstarch into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups coconut milk
- 1/3 cup granulated sugar
- 3 tbsp cornstarch
- 1 tsp ground cardamom
- 1 cup fresh mango, peeled and diced
- 2 tbsp toasted shredded coconut
- 1 tsp vanilla extract
Instructions
- Step 1: In a medium saucepan, whisk together 2 cups coconut milk, 1/3 cup granulated sugar, 3 tbsp cornstarch, and 1 tsp ground cardamom until smooth and no lumps remain.
- Step 2: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble, about 5-7 minutes.
- Step 3: Remove from heat and stir in 1 tsp vanilla extract. Pour pudding into 4 serving glasses or bowls.
- Step 4: Allow the pudding to cool to room temperature, then cover and refrigerate for at least 2 hours until set.
- Step 5: Before serving, top each pudding with 1/4 cup diced fresh mango and sprinkle with 2 tbsp toasted shredded coconut for added texture and flavor.
Frequently asked questions
How long does Cardamom-Spiced Mango and Coconut Pudding take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cardamom-Spiced Mango and Coconut Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cardamom-Spiced Mango and Coconut Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cardamom-Spiced Mango and Coconut Pudding for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cardamom-Spiced Mango and Coconut Pudding?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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