Imagine a dessert so creamy, so lusciously smooth, that it feels like a tropical vacation in every single bite. This Coconut Milk Mango Pudim is not just a dessert—it's a culinary journey that combines the rich, velvety texture of traditional Brazilian pudim with the exotic sweetness of ripe mangoes. Whether you're a dessert enthusiast or a curious foodie looking to explore Brazilian cuisine, this recipe promises to be your new obsession that will wow your family and impress your guests with minimal effort!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Brazilian
Serves: 6 servings
Ingredients
- 1 can (400ml) coconut milk
- 1 ripe mango, pureed
- 1/2 cup sugar
- 2 eggs
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your pudim cooks evenly.
- In a medium mixing bowl, combine the coconut milk and sugar. Whisk together until the sugar is fully dissolved.
- In a separate bowl, beat the eggs lightly. Once beaten, add the egg mixture to the coconut milk and sugar mixture, whisking continuously to combine.
- In another small bowl, mix the cornstarch with a few tablespoons of the coconut milk mixture to create a smooth paste. This will help prevent lumps when you add it to the larger mixture.
- Gradually add the cornstarch paste back into the coconut milk mixture while whisking continuously until well combined.
- Add the pureed mango and vanilla extract to the mixture. Stir gently until everything is well incorporated and the mixture is smooth.
- Prepare a baking dish by lightly greasing it with oil or butter. You can also use a bundt pan for a decorative shape.
- Pour the mango and coconut mixture into the prepared baking dish or bundt pan.
- Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. This water bath will help the pudim cook gently and evenly.
- Carefully transfer the roasting pan to the preheated oven and bake for about 45 minutes, or until the pudim is set and a toothpick inserted in the center comes out clean.
- Once baked, remove the pudim from the oven and let it cool in the water bath for about 15 minutes before transferring it to a wire rack to cool completely.
- Once cooled, refrigerate the pudim for at least 2 hours before serving to allow it to firm up further.
- To serve, carefully run a knife around the edges of the pudim and invert it onto a serving plate. You can garnish it with fresh mango slices or shredded coconut if desired.
Tips
- Choose a perfectly ripe mango for the most intense flavor. The riper the mango, the sweeter and more aromatic your pudim will be.
- Always use a water bath (bain-marie) when baking to ensure even cooking and prevent the pudim from cracking or becoming rubbery.
- Whisk continuously when combining ingredients to prevent lumps and achieve a silky-smooth texture.
- For an extra touch of elegance, use a bundt pan to create a beautiful, professional-looking dessert.
- Allow sufficient cooling and refrigeration time. Pudim tastes best when thoroughly chilled, allowing the flavors to meld and the texture to set perfectly.
- If you want a more intense mango flavor, you can add a few drops of mango extract or use a combination of fresh mango puree and mango nectar.
- Always use room temperature eggs for better incorporation and smoother mixture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 3g
Fat: 16g
Saturated Fat: 13g
Cholesterol: 45mg
