Coconut pudding with mango sauce

Gluten free
You can put this coconut pudding with mango on the table in no time as a sweet dessert. A tropical pudding without gelatin, because of course we do it the vegan way. With agar agar instead of gelatin. And that's not that much harder, but still better for the planet! A delicious recipe that proves that making your own pudding (without packets and bags) is a piece of cake.
DessertIce cream and desserts3-4 servings15 minutes preparation




Sifra Opstal
Sifra is the author of the vegan cookbook: bak to basic. She focuses on cooking and baking the plant-based way. She loves unique, unprocessed and organic food and tries to cut her sugar intake down.

This is how you make it

  1. Cut the vanilla pod open lengthwise and scrape the marrow out of it with a knife tip.
  2. Heat 100 ml coconut milk, agar-agar, maple syrup and vanilla in a pan. Simmer for 2 minutes and stir well.
  3. Add the rest of the coconut milk and stir again well until the mixture is nice and even.
  4. Divide between 2-4 glasses or trays. Leave the pudding for at least half an hour cool in the refrigerator.
  5. Peel the mango. Cut a small portion into pieces for garnish. Puree the rest in the blender.
  6. Divide the sauce and pieces of mango over the stiffened coconut pudding. Garnish with hemp seed.


  • Replace the mango for 250 g of other fresh fruit. Make a sauce through itto heat fruit in a pan, together with a paste of 2 tbsp cold water and1/2 tbsp arrowroot. Let it boil for a minute and then mash the fruit a bit.