Coconut Custard with Mango and Whipped Cream
Indulge in a tropical dessert dream with this Coconut Custard with Mango and Whipped Cream recipe—an effortless yet luxurious treat bursting with flavor. Creamy coconut milk forms the base of this silky-smooth custard, perfectly complemented by the vibrant sweetness of fresh mango cubes and a cloud-like dollop of whipped cream. This no-bake dessert comes together in just 35 minutes of preparation and cooking time, with a chill period for a luscious, spoonable texture. Elegant yet easy to make, it’s the perfect make-ahead dessert for dinner parties, summer gatherings, or when you simply crave something exotic and comforting. Gluten-free and packed with tropical flair, this recipe is sure to impress!
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Ingredients
- 400 ml Coconut milk
- 200 ml Whole milk
- 100 g Granulated sugar
- 30 g Cornstarch
- 4 large Egg yolks
- 1 tsp Vanilla extract
- 1 large Fresh mango
- 200 ml Heavy whipping cream
- 2 tbsp Powdered sugar
Directions
Step 1
In a medium saucepan, combine coconut milk, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is warm, but do not let it boil.
Step 2
In a bowl, whisk together the egg yolks and cornstarch until smooth and pale in color.
Step 3
Temper the egg yolk mixture by slowly adding a ladleful of the warm coconut milk mixture while whisking constantly. Repeat with another ladleful of warm liquid to prevent the eggs from curdling.
Step 4
Pour the tempered egg mixture back into the saucepan with the remaining coconut milk mixture. Heat over medium-low heat, stirring constantly with a whisk or wooden spoon, until it thickens to a custard-like consistency (about 5-7 minutes). Do not let it boil.
Step 5
Remove the custard from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps, then cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours or until chilled.
Step 6
Peel and dice the mango into small cubes and set aside.
Step 7
Using a hand mixer or stand mixer, whip the heavy whipping cream and powdered sugar together until soft peaks form. Refrigerate until ready to use.
Step 8
To assemble, divide the chilled coconut custard into serving bowls or glasses. Top each serving with a generous portion of diced mango and a dollop of whipped cream.
Step 9
Serve immediately and enjoy your Coconut Custard with Mango and Whipped Cream!
Nutrition Facts
| Serving size | (1323.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1902.1 |
| Total Fat 93.3g | 0% |
| Saturated Fat 50.9g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 962.8mg | 0% |
| Sodium 246.8mg | 0% |
| Total Carbohydrate 235.1g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 195.5g | |
| Protein 20.0g | 0% |
| Vitamin D 164.0IU | 0% |
| Calcium 403.7mg | 0% |
| Iron 2.5mg | 0% |
| Potassium 1257.6mg | 0% |
Source of Calories