Mango and Coconut Pudding
A delicious dairy-free Ramadan dessert that combines the tropical flavour of mango with the creamy richness of coconut, layered with crunchy kunafa for a touch of Eastern indulgence. A quick and easy layered dessert perfect for Ramadan gatherings and elegant after-iftar servings.
Makes
8 portions
Ingredients
For the Coconut Layer
- 2 cups coconut milk
- 1 cup fresh or unsweetened canned mango juice
- 2 Tbsp Foster Clark’s muhallabia mix
- 1 Tbsp Foster Clark’s cornflour
For the Kunafa Layer
- ¼ cup finely chopped kunafa (processed in a food processor)
- Ghee for toasting
- Honey for drizzling
For Serving
- Grated coconut for garnish
Instructions
Prepare the Kunafa
- Toast the kunafa with ghee over medium heat, stirring constantly until golden and crispy.
- Divide into serving cups without pressing down and drizzle lightly with honey.
Prepare the Coconut Pudding
- In a saucepan, whisk together coconut milk, 1 Tbsp muhallabia mix and 1 Tbsp cornflour until smooth (no need for sugar).
- Cook over medium heat, stirring constantly, until thickened.
- Spoon the mixture over the kunafa layer.
Prepare the Mango Layer
- In another pot, combine mango juice with 1 Tbsp Foster Clark’s muhallabia mix, then cook while stirring until slightly thickened.
- Pour the mango pudding over the coconut layer.
- Let the cups cool to room temperature, then refrigerate for 4 hours until well set.
Serve
- Garnish with grated coconut and serve chilled.
Foster Clark’s Tip
You can replace the mango juice with Foster Clark’s mango jelly or any other flavour of jelly for different colours and tastes.
Made with
