Pudding & Dessert
Mango Coconut Milk Pudding with Palm Sugar Sauce (Puding Mangga Santan Saus Kinca Gula Merah)
Prep
20 min
Cook
15 min
Servings
6
Level
Easy
A fresh pudding that combines the sweetness of ripe mango with the rich creaminess of coconut milk, drizzled with a luscious traditional Indonesian palm sugar (kinca) sauce. It has a soft, chewy texture with a fragrant pandan aroma that makes it hard to stop eating. Perfect as a refreshing dessert for hot weather or family gatherings.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 packets (14 g) plain agar-agar powder
- 2 large ripe mangoes, pureed
- 200 ml instant thick coconut milk
- 600 ml water
- 150 g granulated sugar
- 2 leaves pandan leaves
- 1/4 tsp salt
- 150 g palm sugar, finely shaved
- 150 ml water for the palm sugar sauce
- 1 leaf pandan leaf for the sauce
- 1 tsp cornstarch, dissolved in a little water
- 1 fruit mango, diced, for topping
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👩🍳 Instructions
- 1 Prepare all the ingredients. Puree the ripe mango using a blender or mash it with a fork until smooth, then set aside.
- 2 In a pot, combine the agar-agar powder, water, thick coconut milk, granulated sugar, pandan leaves, and salt. Stir well before turning on the heat so the agar-agar doesn't clump.
- 3 Cook the mixture over medium heat, stirring constantly, until it comes to a boil and the sugar has fully dissolved, about 7-10 minutes.
- 4 Turn off the heat, discard the pandan leaves, then add the mango puree into the pudding mixture. Stir until well combined.
- 5 Pour the pudding mixture into pudding molds or small glasses as desired. Let the steam escape at room temperature.
- 6 Place the pudding in the refrigerator for at least 2 hours until fully set and chilled.
- 7 While waiting, make the palm sugar sauce: simmer the palm sugar, water, and pandan leaf over low heat until the sugar dissolves and the sauce thickens slightly.
- 8 Add the cornstarch slurry to the palm sugar sauce, stirring quickly until it thickens fully. Remove from heat, strain, and let cool.
- 9 Take the pudding out of the refrigerator and unmold if needed. Drizzle with the palm sugar sauce and top with fresh diced mango before serving.
💡 Tips
• Choose mangoes that are truly ripe and sweet, such as Harum Manis or Arum Manis mangoes, for the best flavor in the pudding.
• Keep stirring while cooking the agar-agar mixture so it doesn't clump or burn at the bottom of the pot.
• The palm sugar sauce can be made ahead and stored in the refrigerator; just warm it up briefly before serving.
• For a prettier presentation, use flower-shaped pudding molds or clear glasses so the layers of mango and pudding look more appealing.
📊 Nutrition Facts / serving
195 kkal
Calories (kcal)
1.5 grg
Protein
6 grg
Fat
35 grg
Carbs
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