Tiki-Inspired Coconut and Mango Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smooth coconut pudding layered with fresh mango puree, inspired by Polynesian flavors and perfect for a refreshing dessert. This Polynesian Fusion-inspired recipe, ready in about 20 minutes, layers coconut milk, 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 210 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.

Prep: 10 min Cook: 10 min Serves 4 Polynesian Fusion cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, whisk together 2 cups coconut milk, 1/3 cup sugar, 3 tbsp cornstarch, and 1/4 tsp salt until fully combined and smooth.
  2. Step 2: Place the saucepan over medium heat and cook, whisking constantly, for about 8-10 minutes until the mixture thickens and coats the back of a spoon.
  3. Step 3: Remove from heat and stir in 1 tsp vanilla extract. Divide half of the pudding evenly into 4 serving glasses.
  4. Step 4: Spoon 1 cup mango puree evenly over the pudding layer, then top with the remaining pudding.
  5. Step 5: Chill the pudding in the refrigerator for at least 2 hours until set, then sprinkle 2 tbsp toasted shredded coconut on top before serving.

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