Coconut Pudding with Mango

  • Servings: (1/2 cup) servings
  • Serving Size: 10
  • Nutrition: See Below
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes


  • 3/4 cup cold water
  • 1/2 cup cornstarch
  • 2 (about 13.5 oz.) cans unsweetened coconut milk
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/2 teaspoon salt
  • 1 teaspoon coconut extract
  • 1 fresh ripe mango, peeled and chopped
  • 1/4 cup sweetened coconut flakes, toasted *


  • WHISK cold water and cornstarch in medium saucepan until cornstarch is dissolved. Whisk in coconut milk, sweetened condensed milk and salt.
  • BRING to a boil over medium heat, whisking constantly. Reduce heat to low; cook an additional 1 minute, whisking constantly. Remove from heat. Whisk in coconut extract, if desired. Pour into individual dessert dishes. Cool completely. Cover and chill.
  • To serve: SPOON mango evenly over pudding. Sprinkle evenly with toasted coconut.
  • * To toast coconut: Spread coconut on a microwave-safe plate. Microwave on HIGH 1 to 2 minutes or until lightly browned, tossing with a fork every 15 seconds.
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