Vegan Coconut Mango Cream Strudel
A delicate Austrian-style strudel wrapped in crispy phyllo sheets and filled with silky vegan coconut cream and fresh mango. The pastry shatters under your fork to reveal layers of tender fruit and rich, creamy coconut filling. Naturally dairy-free and entirely plant-based, yet luxurious enough for a special occasion.
- Prep
- 35 min
- Cook
- 35 min
- Wait
- 15 min
- Total
- 1 hr 25 min
- Makes
- 1 strudel (8 slices)
Steps
Before you start
- Open the cans of coconut cream and let them sit in the fridge for at least 2 hours, or overnight, so the cream separates from the liquid (you'll use only the thick cream on top)
- Preheat your oven to 375°F (190°C)
- Have all ingredients measured and at hand—phyllo dries out quickly once unwrapped
- Dice the mango into ½-inch (1.3 cm) cubes and pat dry with paper towels to remove excess moisture
Make coconut cream filling
- In a medium mixing bowl, whisk together the separated coconut cream (the thick part only), coconut sugar, vanilla extract, lime zest (if using), and a pinch of sea salt.
- Whisk until soft peaks form—the mixture should be light and spreadable but not overworked.
- The coconut cream is naturally thick, so you're just combining it evenly with the sugar and flavorings, not whipping it like dairy cream.
- Taste and adjust sweetness if needed.
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Ready when: Mixture is pale, soft, and spreadable with no visible lumps
Tip: Don't overmix the coconut cream or it will become grainy. Gentle whisking for just 1–2 minutes is enough.
Toast shredded coconutOven 350°F / 175°C
- If using shredded coconut, spread it on a small baking sheet and toast in a 350°F (175°C) oven for 3–4 minutes, stirring once halfway through, until lightly golden and fragrant.
- Set aside to cool.
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Ready when: Coconut is pale golden and smells toasted
Tip: Watch carefully—coconut goes from golden to burned quickly. A minute too long and it will taste bitter.
Combine butter and oil
- In a small saucepan over low heat, melt the vegan butter and coconut oil together.
- Stir to combine and let cool for 2–3 minutes until lukewarm (not hot, or it will make the phyllo brittle).
- Pour into a small shallow dish or onto a plate for easy brushing.
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Ready when: Butter and oil are fully melted and combined
Tip: If the mixture is too hot when you brush it on phyllo, it will soften the dough and cause it to tear.
Layer phyllo sheets
- Place a sheet of parchment paper on your baking sheet.
- Lay the first phyllo sheet on the parchment.
- Using a soft pastry brush, lightly brush the entire surface with the melted butter-oil mixture (about 1 teaspoon per sheet).
- Lay the second phyllo sheet on top, overlapping slightly if needed to cover any gaps.
- Brush again.
- Repeat this process with all 8 sheets, brushing each one lightly and evenly.
- The final sheet should be brushed as well.
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Ready when: All 8 sheets are stacked and evenly brushed with butter
Tip: Brush lightly—too much butter makes phyllo soggy and prevents crispiness. A thin, even coat is all you need.
Spread filling
- Leaving a ½-inch (1.3 cm) border on all sides, spread the coconut cream filling evenly over the layered phyllo sheets in a thin layer.
- The filling should be about ¼ inch (0.6 cm) thick.
- Sprinkle the toasted coconut (if using) over the cream.
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Ready when: Filling is evenly spread with about ½ inch (1.3 cm) margins on all sides
Tip: Don't overfill the strudel or it will burst open in the oven and the filling will ooze out.
Distribute mango
- Scatter the diced mango evenly over the coconut cream filling.
- Try to distribute it in a single layer rather than piling it up, so each slice has mango throughout.
- Press the mango gently into the cream so it stays put when you roll.
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Ready when: Mango cubes are evenly distributed and pressed gently into the filling
Tip: Pat the mango dry before using—excess moisture will make the phyllo soggy and prevent it from crisping.
Roll the strudel
- Using the parchment paper as a guide, roll the phyllo tightly from one long side, using the paper to help you keep tension.
- Roll until you reach the other long edge, creating a long log about 14 inches (35 cm) long and 3 inches (7.5 cm) wide.
- The strudel should be firm but not bursting.
- If the phyllo tears slightly, don't worry—small tears are normal and won't affect the final result.
- Slide the rolled strudel (still on the parchment) to the center of your baking sheet.
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Ready when: Strudel is tightly rolled into a long log with filling visible at both ends
Tip: Use the parchment paper to help you roll—it prevents sticking and gives you better control. Roll steadily but not so fast that the phyllo tears.
Brush and score
- Brush the outside of the rolled strudel with any remaining melted butter-oil mixture, coating all visible surfaces.
- Using a sharp knife, score the top in a diagonal pattern or straight lines (don't cut all the way through, just mark the surface).
- This helps the strudel cook evenly and looks attractive.
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Ready when: Strudel is evenly brushed and lightly scored in a decorative pattern
Tip: Scoring is optional but helps steam escape and prevents the phyllo from puffing unevenly.
Bake until goldenOven 375°F / 190°C
- Bake at 375°F (190°C) for 32–38 minutes until the phyllo is deep golden brown and crispy.
- The edges should be darker than the center, and you should hear a slight crackling sound when you move the pan.
- The strudel may puff slightly and may release a little filling at the ends—this is normal.
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Ready when: Phyllo is deep golden brown; surface is crispy and slightly flaky; edges are darker brown
Tip: If the top is browning too quickly (after 20 minutes), tent loosely with foil to prevent burning while the inside finishes baking.
Cool completely
- Remove the strudel from the oven and let it cool on the baking sheet for 10–15 minutes.
- The filling will set as it cools, making slicing much easier.
- Transfer the strudel to a cooling rack (still on parchment) and let it cool to room temperature, about 15 minutes more, or serve warm.
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Ready when: Strudel is warm to the touch but cool enough to handle; filling has set slightly
Tip: Slice while still slightly warm for clean cuts; if it cools completely, it may crumble. Use a serrated knife and saw gently rather than pressing down.
Slice and serve
- Using a sharp serrated knife, slice the strudel into 8 equal pieces (about 1¾ inches / 4.5 cm wide each).
- Dust lightly with powdered sugar if desired.
- Serve warm or at room temperature.
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Ready when: Strudel is cleanly sliced into 8 pieces
Tip: A serrated knife and gentle sawing motion work much better than a straight knife, which can crush the crispy phyllo layers.
Good to know
Tips
- Phyllo sheets dry out fast—work quickly and keep the stack covered with a damp (not wet) towel as you work. Have all filling ready before you open the phyllo package.
- The key to crispy phyllo is even, light brushing with fat and not overfilling the strudel. A little filling goes a long way.
- This strudel is best served within a few hours of baking for maximum crispiness, but it's still good the next day if stored properly.
- For a tropical twist, add ½ teaspoon cardamom or a pinch of cayenne pepper to the coconut cream filling—it complements mango beautifully.
Make ahead
You can assemble the strudel up to 4 hours ahead: layer, fill, roll, and brush with butter, then cover loosely with plastic wrap and refrigerate. Bake directly from the fridge (add 5–10 minutes to baking time and check for doneness). You can also prepare the coconut cream filling up to 1 day ahead and refrigerate it in an airtight container; let it come to room temperature before spreading.
Storage & reheating
Store leftover strudel at room temperature in an airtight container for up to 2 days; the phyllo will soften slightly but remain pleasant. Refrigerate for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat: warm slices in a 325°F (160°C) oven for 8–10 minutes to restore some crispiness, or enjoy cold or at room temperature.
Substitutions
- ripe mango (2 medium fruits) → peaches, nectarines, or fresh papaya. Use the same weight (12 oz / 340 g). The flavor will be slightly different but equally delicious. Tropical fruits work best with the coconut filling.
- vegan butter → extra virgin olive oil or vegan margarine. Use 4 tablespoons (60 ml) of olive oil for a lighter texture, or equal weight of vegan margarine for a richer taste.
- full-fat coconut cream (separated) → cashew cream (soaked 1 hour, blended with ¼ cup water and 1 tsp vanilla). Cashew cream is richer and less distinctly coconut-flavored. Add 1 tablespoon coconut oil to the mixture for texture.
- coconut sugar or cane sugar → cane sugar, maple syrup, or agave nectar. Use equal amounts. Maple syrup or agave will add their own flavor notes; reduce to 2 tablespoons (30 ml) if using liquid sweeteners.
