This creamy coconut-lychee pudding with mango has a soft and smooth texture. Can also be served with kiwi or other kind of fruit. Made without gelatine!
Made by Véronique
Published at 2018-01-14, this recipe is for 6 persons and takes 20 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Add the canned lychee to a colander and collect the syrup in a bowl. Use 325 ml of the syrup and heat it up in a small saucepan along with 75 gram sugar. As soon as the sugar has dissolved you can stir in the agar agar. Let it cook on low heat for a few minutes before you also stir in the coconut cream.
Let the mixture cool off slightly while you coat the ramekins with a thin layer of neutral oil. Divide the lychee-coconut mixture evenly over the ramekins and refrigerate for at least 2 hours.
Peel the mangos and chop them into cubes. If you like you can also chop the lychee into halves.
Fill a small bowl with warm water and immerse the bottom of the ramekins into the water. Run a small knife around the pudding, this way the pudding will easily unmold from the ramekins.
Divide the mango and lychee over the pudding. Because of the creamy pudding and soft fruit it’s not necessary to serve this dessert with a sauce. Enjoy!
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