Coconut pudding with mango sauce

Gluten free
DessertIce cream and desserts3-4 servings15 minutes preparation

This is what you need

Coconut milk 80%400 ml
Agar agar powder2 g
Maple syrup grade A2 tbsp
Vanilla pod1
Fresh fruit250 g
Hemp seeds1 tbsp




Uniek Eten - Sifra Opstal

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.