Mango Coconut Milk Pudding 芒果椰汁布甸

A silky two-layer Hong Kong-style chilled dessert with bright fresh mango puree on the bottom and a creamy coconut milk custard on top, finished with fresh mango cubes and toasted coconut flakes. Cool, fragrant, and tropical — a classic cha chaan teng sweet.

Nutrition (per serving)

Ingredients

• 400g fresh ripe mango
• 250ml coconut milk
• 200ml fresh milk
• 100ml heavy cream
• 3 whole egg yolks
• 40g sugar
• 8g gelatin powder
• 40ml water
• 150g fresh mango (for garnish)
• 30g toasted coconut flakes

Steps

1. Soak gelatin powder in water for 5 minutes until soft
2. Peel, pit, and blend fresh mango with coconut milk until completely smooth
3. Heat fresh milk and heavy cream in a saucepan until steaming but not boiling
4. Whisk egg yolks with sugar until pale and thick, approximately 2 minutes
5. Slowly pour hot milk mixture into egg yolk mixture while whisking constantly to temper the eggs
6. Pour the tempered mixture back into saucepan and heat gently while stirring for 2 minutes until thickened slightly
7. Add softened gelatin to the hot custard mixture and stir until completely dissolved
8. Divide the mango puree equally among 4 dessert glasses or bowls, approximately 3-4 cm layer
9. Let mango layer set in refrigerator for 20 minutes until partially firm
10. Strain coconut custard mixture through fine sieve to ensure smoothness, then cool to room temperature
11. Pour coconut custard layer over set mango layer, filling each glass to 2 cm from the top
12. Refrigerate pudding for at least 3 hours or until completely set and chilled
13. Top each pudding with fresh mango cubes and toasted coconut flakes just before serving

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