Italian pudding makers discovered mandarin zest releases 3x more oils when mixed with warm coconut milk instead of cold.
Mandarin & Coconut Pudding
Dive into a tropical paradise with our Mandarin & Coconut Pudding! This creamy delight combines zesty mandarins, rich coconut milk, and velvety Greek yogurt for a luscious treat that’s perfect for those sunny afternoons. Whip it up in no time and let the flavors transport you to a beachside getaway!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 300g Yogurt Greco 0% (10.6 oz)
🫙Pantry Staples(1)
- 200mL latte di Cocco (6.76 fl oz)almond milk without sugar
📦Other(3)
- 1 bustina gelatina in polvere
- 3 mandarins
- 1 bottiglia di plastica
👨🍳 Instructions
- 1
Mix yogurt, coconut milk, and gelatin previously dissolved in a little water (max 50mL).
- 2
Peel the mandarins.
- 3
Cut the top off a plastic bottle.
- 4
Stack the mandarins inside the bottle.
- 5
Pour the liquid mixture over the mandarins until covered.
- 6
Leave in the fridge for a few hours.
💡 Pro Tips
- ✓Dissolve gelatin in water heated to exactly 140-160°F, never boiling, as temperatures above 212°F break down gelatin's protein chains and reduce setting strength by 50%.technique140-160°F
- ✓Use full-fat coconut milk with 17-22% fat content for proper gelatin binding, as lower fat versions lack the lipids needed for smooth texture and firm set.ingredient17-22% fat content
- ✓Chill your pudding for minimum 4 hours at 35-40°F because gelatin requires this temperature range and time to form a complete thermoreversible gel network.timing4 hours at 35-40°F
- ✓Remove mandarin pith completely as it contains limonin compounds that turn bitter when exposed to acidic dairy and intensify during the chilling process.technique
- ✓Use a bottle with 3-4 inch diameter to maintain 1:2 ratio of fruit to liquid, ensuring even gelatin distribution and preventing air pockets that weaken the set.equipment1:2 ratio fruit to liquid
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Italian pudding makers discovered mandarin zest releases 3x more oils when mixed with warm coconut milk instead of cold.
Mandarin & Coconut Pudding
Dive into a tropical paradise with our Mandarin & Coconut Pudding! This creamy delight combines zesty mandarins, rich coconut milk, and velvety Greek yogurt for a luscious treat that’s perfect for those sunny afternoons. Whip it up in no time and let the flavors transport you to a beachside getaway!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 300g Yogurt Greco 0% (10.6 oz)
🫙Pantry Staples(1)
- 200mL latte di Cocco (6.76 fl oz)almond milk without sugar
📦Other(3)
- 1 bustina gelatina in polvere
- 3 mandarins
- 1 bottiglia di plastica
👨🍳 Instructions
- 1
Mix yogurt, coconut milk, and gelatin previously dissolved in a little water (max 50mL).
- 2
Peel the mandarins.
- 3
Cut the top off a plastic bottle.
- 4
Stack the mandarins inside the bottle.
- 5
Pour the liquid mixture over the mandarins until covered.
- 6
Leave in the fridge for a few hours.
💡 Pro Tips
- ✓Dissolve gelatin in water heated to exactly 140-160°F, never boiling, as temperatures above 212°F break down gelatin's protein chains and reduce setting strength by 50%.technique140-160°F
- ✓Use full-fat coconut milk with 17-22% fat content for proper gelatin binding, as lower fat versions lack the lipids needed for smooth texture and firm set.ingredient17-22% fat content
- ✓Chill your pudding for minimum 4 hours at 35-40°F because gelatin requires this temperature range and time to form a complete thermoreversible gel network.timing4 hours at 35-40°F
- ✓Remove mandarin pith completely as it contains limonin compounds that turn bitter when exposed to acidic dairy and intensify during the chilling process.technique
- ✓Use a bottle with 3-4 inch diameter to maintain 1:2 ratio of fruit to liquid, ensuring even gelatin distribution and preventing air pockets that weaken the set.equipment1:2 ratio fruit to liquid