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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Recipe Information
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
Instructions
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.
In a bowl, whisk together the egg yolks and cornstarch until smooth and pale in color.
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.
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.
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.
Peel and dice the mango into small cubes and set aside.
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.
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.
Serve immediately and enjoy your Coconut Custard with Mango and Whipped Cream!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 44.3 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 91 mg | 7% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 247 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
