🥥 Coconut Mango Dessert Cups (Tropical Coconut Pudding)

✨ Ingredients (Serves 3–4)

For the coconut base:

• 3–4 small coconuts (or coconut shells for presentation)
• 400 ml coconut milk
• 100 ml heavy cream
• 50 g sugar (adjust to taste)
• 1/4 tsp salt
• 2 tsp gelatin powder (or 10 g)
• 3 tbsp warm water (to bloom gelatin)

For the mango topping:

• 2 ripe mangoes (pureed)
• 2 tbsp sugar
• 1 tsp lime juice
• 1 tsp cornstarch (optional, for thicker texture)
• 2 tbsp water

For garnish:

• Fresh pineapple chunks
• Mint leaves or pandan leaves
• Edible gold flakes (optional for luxury vibe ✨)

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👩‍🍳 Instructions

Step 1: Prepare the coconut shells

• Carefully cut the tops off the coconuts.
• Pour out the coconut water (save it for drinking 👀).
• Scoop slightly to create a smooth cavity if needed.

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Step 2: Make the coconut pudding

• In a small bowl, mix gelatin with warm water. Let it sit for 5 minutes (blooming stage).
• In a saucepan, combine coconut milk, heavy cream, sugar, and salt.
• Heat gently over medium-low heat (do NOT boil).
• Add the bloomed gelatin and stir until fully dissolved.

👉 Pour the mixture into coconut shells (about 80% full).
👉 Chill in the fridge for 2–3 hours until set.

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Step 3: Make mango topping

• In a pan, add mango puree, sugar, and lime juice.
• If you want it thicker: mix cornstarch + water, then add in.
• Cook on low heat for 3–5 minutes until slightly thickened.
• Let it cool completely.

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Step 4: Assemble

• Once coconut pudding is set, spoon mango sauce on top.
• Add pineapple chunks, mint leaves, or pandan leaves for decoration.
• Optional: add edible gold flakes for aesthetic luxury 💅