Mango & Coconut Pudding

Mango & Coconut Pudding

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Prep time

15m

Total time

3h 15m

Yields

4

Servings

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La Cocina Goya

A luscious dessert made with gelatin, tropical GOYA® Frozen Mango Fruit Pulp, GOYA® Light Coconut Milk and a hint of lime. Top with sliced mango and fresh mint, and serve with GOYA® Palmeritas Cookies for a spectacular light treat both kids and adults will love!

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  • Ingredients
  • Directions

Ingredients

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1 packet

unflavored gelatin

cup

granulated sugar

1 pkg. (14 oz.)

GOYA® Frozen Mango Fruit Pulp, thawed

1 tsp.

grated lime zest

8

slices (about ½ cup) ripe mango

Fresh mint, for garnish

Directions

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Step 1

Combine gelatin and sugar in medium bowl. Add ½ cup boiling water, and stir until dissolved. Stir in mango pulp, coconut milk and lime zest. Cover, and refrigerate until set, about 3 hours.

Step 2

Top with sliced mango and mint. Serve with Palmeritas cookies.

Tip by La Cocina Goya

This pudding can also be topped with whipped cream for a little extra creaminess.

Recipe Tags

Desserts & Drinks Under 20

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