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PO BOX 5192
Pinewood, VIC 3149, Australia

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This is my choice of dessert after dinner at a Chinese restaurant. As an ingredient, the coconut milk gives the pudding a rich taste. This recipe is egg-free, dairy-free, gluten-free and cane-sugar free.


  • Nutritional Breakdown: per portion (whole recipe)


  • Calories: 239.67 (1438)
  • Carbs: 35.83 (215)
  • Fat: 10.17 (61)
  • Protein: 1.33 (8)
  • Sodium: 7.67 (46)
  • Sugar: 11.67 (70)
  • Cooking time: 2 hours
    Makes 6 servings


  • 250g ripe mango puree (unsweetened) from about 2 medium-size mangoes
  • 250g fresh coconut milk
  • 120ml warm water
  • 16g corn starch powder or custard powder
  • 5g agar-agar powder
  • A pinch of sea salt
  • Optional: 10 - 25g Nuvia Sweetener (depending on sweetness of the mango)


  • 1. Pick mangoes that are ripe. They should smell fragrant and soft to the touch. However, do not choose overripe ones; you can tell by their off-colour patches.
  • 2. Cut out the flesh and put it into a food processor. Blend until smooth.
  • 3. Dissolve corn starch powder (or custard powder), and agar-agar powder with 120 ml warm water into a bowl and put mixture aside.
  • 4. Pour coconut milk and mango puree into a pot.
  • 5. Place pot on low heat.
  • 6. Add Nuvia Sweetener (adjust to sweetness of mango puree) and sea salt into the pot and stir until they are dissolved.
  • 7. Add the agar-agar mixture and stir.
  • 8. Continue stirring for another 8–10 minutes until mixture thickens.
  • 9. Remove from heat.
  • 10. Pour mixture into cups and allow to cool before putting them into the fridge.
  • 11. Allow pudding to chill for at least 2 hours before serving.


Add some mango cubes, drizzle coconut milk or pipe some whipped cream over the pudding as decoration.

Author : Delcie Lam

Delcie Lam specialises in healthy, vegan, gluten-free, diabetes-friendly and allergy-friendly baking and was ranked by Times Out Singapore as one of the Top 5 Healthy Chefs in 2013. She runs a popular bakery ‘Delcie’s Desserts and Cakes’ and specialises in recipes without cane-sugar. Delcie recently published her first refined sugar-free cook book where she recommends and uses Nuvia Sweetener as her chosen natural sweetener. We’re lucky enough to have a copy of her creations on the website!

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