Coconut-lychee Pudding With Mango


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!

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Coconut-lychee pudding with mango
Veronique van Ohmydish

Made by Véronique

Published at 2018-01-14, this recipe is for 6 people and takes 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 15-02-2021

20 minutes 6 people Desserts
Coconut-lychee pudding with mango


(✓ Tip: click to check off)

  • 1 can of lychee (use 325 ml lychee syrup)
  • 75 gram sugar
  • 400 ml coconut cream
  • 3/4th sachet of agar agar
  • 2 mangos
  • Optional: fresh lychee
  • Mint leaves for garnish
  • Sunflower or other neutral oil
Coconut-lychee pudding with mango ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • Colander
  • Bowl
  • Small saucepan
  • Whisk
  • Silicone kitchen brush
  • 6 small ramekins or other bowls
  • Small knife

Coconut-lychee Pudding With Mango

20 minutes 6 people Desserts

View the original recipe via:

Preparation — 10 minutes + waiting time

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.

Coconut-lychee pudding with mango
Coconut-lychee pudding with mango

Finishing the coconut-lychee pudding with mango — 10 minutes

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!

Rank this recipe!
0 votes