If there’s one dessert that instantly brings a little tropical sunshine to your day, it’s this Mango Coconut Pudding Recipe. The blend of sweet, sun-ripened mangoes and rich coconut milk is more than just delicious; it’s the kind of flavor pairing that feels like a getaway in every bite. I’ve made this more times than I can count, and it never fails to impress.
What I love most about this Mango Coconut Pudding Recipe is that it looks like something from a fancy dessert bar; yet it takes just minutes to prep and uses only a handful of real, wholesome ingredients. It’s silky, chilled, and naturally dairy-free and gluten-free; the kind of dessert you can feel great about serving to anyone.
Why You Will Love This Mango Coconut Pudding Recipe
This Mango Coconut Pudding Recipe is more than just a dessert; it’s a celebration of tropical flavors rooted in beloved Asian traditions. Inspired by Thai and Filipino favorites, it blends the sweet richness of ripe mangoes with smooth, creamy coconut in every bite.
What makes this Mango Coconut Pudding Recipe stand out is how light and refreshing it feels; there’s no heaviness here—just a perfectly balanced tropical fruit pudding that satisfies without overdoing it. It’s the kind of dessert you can enjoy after any meal and still feel great.
The beautiful layers of this Mango Coconut Pudding Recipe give it that extra wow factor; it’s an eye-catching treat that looks elegant enough for special occasions but is secretly quick and easy to make. With just 30 minutes of prep, you’ll have a show-stopping dessert ready to chill.
Jump to:
Ingredients
For the Mango Layer:
- Ripe mangoes – Choose mangoes that give slightly when pressed but aren't mushy
- Granulated sugar – Adjust based on your mango's natural sweetness
- Unflavored gelatin powder (or agar agar for vegan option)
- Warm water – For blooming the gelatin
- Fresh lime juice – Brightens the mango flavor and prevents browning
For the Coconut Layer:
- Full-fat coconut milk – Don't shake the can; you'll need the thick cream on top
- Coconut cream – The thick part from the coconut milk can
- Granulated sugar – Creates the perfect level of sweetness
- Unflavored gelatin powder (or agar agar)
- Warm water – For the second gelatin bloom
- Vanilla extract – Adds depth to the coconut flavor
For Garnish:
- Fresh mango chunks – Cut into small, uniform pieces
- Toasted coconut flakes – Adds delightful texture contrast
- Fresh mint leaves – For that pop of color and freshness
See recipe card for quantities.
Instructions
Make the Mango Layer
- Peel and dice 2 large ripe mangoes, then blend with lime juice until completely smooth. In a small bowl, sprinkle 2 teaspoons gelatin over 3 tablespoons warm water and let sit for 5 minutes. Microwave the bloomed gelatin for 15 seconds until dissolved, then whisk into the mango puree along with ¼ cup sugar. Pour into serving glasses and refrigerate for 20 minutes until just set.
Prepare the Coconut Layer
- Open coconut milk can and scoop out the thick cream from the top. Warm ½ cup of the thinner coconut milk with ⅓ cup sugar until dissolved, then add vanilla. Bloom another 2 teaspoons gelatin in 3 tablespoons warm water, dissolve in microwave, and whisk into the coconut mixture. Fold in the thick coconut cream until smooth.
Layer and Chill
- Gently spoon the coconut mixture over the set mango layer, pouring slowly over the back of a spoon to avoid breaking through. Cover with plastic wrap and refrigerate for at least 3 hours or overnight. Garnish with fresh mango chunks and toasted coconut flakes before serving.
- Step 1: Make the Mango Layer
Blend ripe mango with lime juice and mix in dissolved gelatin and sugar; pour into glasses to chill.
- Step 2: Prepare the Coconut Layer
Warm coconut milk with sugar and vanilla; dissolve gelatin and fold in thick coconut cream.
- Step 3: Layer and Chill
Spoon coconut layer over mango base carefully; chill for 3+ hours and garnish before serving.
Hints & Expert Cooking Tips
- Temperature Control: Never add hot gelatin directly to cold fruit puree – it'll create strings and lumps. Always let the dissolved gelatin cool for 30 seconds before incorporating.
- Texture Perfection: For the silkiest mango coconut cream dessert, strain your mango puree through a fine-mesh sieve. This removes any fibrous bits that could affect the smooth texture.
- Flavor Balancing: Add a tiny pinch of salt to both layers – it makes the tropical flavors pop without making the dessert taste salty.
- Make-Ahead Magic: This dessert actually tastes better the next day! The flavors have time to develop and the texture becomes even more luxurious.
- Unmolding Secret: If making individual puddings you want to unmold, lightly grease your molds with neutral oil before adding the pudding mixture.
Recipe Variations & Dietary Modifications
Vegan Mango Coconut Pudding
- Replace gelatin with agar agar (use half the amount). Agar sets at room temperature and creates a slightly firmer texture that's perfect for those who prefer more structure in their pudding.
Keto-Friendly Version
- Swap the sugar for powdered erythritol or stevia. Use the same measurements for erythritol, but only 1-2 tablespoons of stevia since it's much sweeter.
Protein-Packed Variation
- Add 1 scoop of vanilla protein powder to the coconut layer. Whisk it in thoroughly to avoid any grittiness. This turns your dessert into a post-workout treat!
Mango Sago Style
- Fold in ½ cup of cooked tapioca pearls (sago) to either layer for added texture and authentic Asian dessert vibes.
Chocolate Twist
- Create a third layer by melting 2 oz dark chocolate with 2 tablespoons of coconut milk. Let it cool slightly and drizzle between layers for a tropical chocolate experience.
Essential Equipment
- High-Speed Blender or Food Processor: Creates that perfectly smooth mango puree without any chunks. A regular blender works, but you might need to strain the mixture.
- Fine-Mesh Strainer: Insurance for silky smooth texture. Even the best blenders can leave tiny bits of mango fiber.
- Digital Kitchen Scale: For precise gelatin measurements. Too much gelatin creates rubbery pudding; too little and it won't set properly.
- Glass Serving Dishes: Show off those beautiful layers! Clear glass lets the gorgeous colors shine through.
- Rubber Spatula: Essential for folding ingredients together without deflating the mixture.
Budget-Friendly Alternatives:
- Use an immersion blender instead of a high-speed blender
- Regular measuring spoons work fine if you don't have a scale
- Mason jars make excellent individual serving containers
Storage & Meal Prep Tips
Refrigerator Storage
- Your finished coconut topped mango pudding will stay fresh in the fridge for up to 4 days. Keep it covered with plastic wrap pressed directly onto the surface to prevent a skin from forming.
Freezing Instructions
- While not ideal for the texture, you can freeze this pudding for up to 1 month. Thaw overnight in the refrigerator and give it a gentle stir before serving. The texture will be slightly different but still delicious.
Make-Ahead Strategy
- This is actually the perfect make-ahead dessert! Prepare it up to 2 days in advance. The flavors improve with time, and you'll have one less thing to worry about when entertaining.
Individual Portion Prep
- Make these in mason jars or small glasses for easy grab-and-go desserts. They're perfect for meal prep or portion control.ng for X days/weeks/months.
A Tropical Memory in Every Spoon
It all started during a quiet sunset in a little coastal village, tucked away from the usual tourist trail. I wandered into a small beachside café—one of those places only the locals seem to know—and was greeted by a kind elderly woman who handed me a chilled glass layered with coconut cream and golden mango puree. She smiled and said, “This is our secret to surviving the heat.” That first taste—smooth, creamy coconut and sweet, sun-kissed mango—was pure magic.
Years later, I found myself chasing that memory in my own kitchen, and that’s when this Mango Coconut Pudding Recipe came to life. No complicated steps; no hard-to-find ingredients; just the same tropical flavor and comfort I experienced that day. Now, this Mango Coconut Pudding Recipe is my little escape—perfect for warm nights, dinner with friends, or whenever I want something simple and special. Every spoonful takes me right back to that unforgettable sunset.
FAQ
How to make mango pudding with coconut milk?
To make mango pudding with coconut milk, blend ripe mangoes into a puree, mix with coconut milk, a sweetener, and a gelling agent like agar agar or gelatin; then pour into serving cups and chill until set.
Do coconut and mango go together?
Absolutely; the rich, creamy flavor of coconut perfectly complements the bright, tropical sweetness of mango, making them a popular pairing in many Asian and island-inspired desserts.
What are the ingredients in Mango Coconut Pudding Recipe?
Basic ingredients include ripe mangoes, coconut milk or cream, a natural sweetener like honey or sugar, and a thickener such as agar agar or gelatin; some variations add lime juice or vanilla.
Will Jell-O pudding set up with coconut milk?
Coconut milk can work with Jell-O pudding mix, but it may result in a softer set; for best results, use full-fat coconut milk and reduce the amount slightly or mix it with a bit of dairy or thickener.
Bring the Tropics to Your Table
This Mango Coconut Pudding Recipe proves you don’t need fancy skills to create something stunning. With creamy coconut and sweet mango, this Mango Coconut Pudding Recipe is perfect for summer cravings or elegant dinners. It’s light, refreshing, and super easy to make.
Once you master this Mango Coconut Pudding Recipe, the fun begins—try adding pineapple or turning it into a mango mousse. However you make it, this Mango Coconut Pudding Recipe is always a tropical treat worth repeating.
If you're in the mood to keep the dessert vibes going, don’t miss out on my Brown Butter Blondies Recipe or these zingy Raspberry Lemon Bars Recipe; they’re the perfect companions to this Mango Coconut Pudding Recipe, especially for gatherings or when you’re just feeling fancy.
Now it’s your turn to give this Mango Coconut Pudding Recipe a try. Have a fun twist or favorite tropical fruit? Add your spin to the Mango Coconut Pudding Recipe, drop a comment below, and share your creations. Let’s turn this Mango Coconut Pudding Recipe into a dessert you’ll love making again and again!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Mango Coconut Pudding Recipe
Mango Coconut Pudding Recipe
Equipment
- 1 High-speed blender or food processor For blending mango into a smooth, lump-free puree
- 1 Fine-mesh strainer Optional; ensures extra smooth texture by removing mango fibers
- 1 Small saucepan Used to warm coconut milk and dissolve sugar
- 2 Mixing bowls For blooming gelatin and mixing layers separately
- 1 Rubber spatula For folding ingredients gently without deflating the mixture
- 4–6 Clear glass serving cups Clear cups or jars to show off the layered presentation
Ingredients
Mango Layer
- 2 large ripe mangoes ~2 cups puree, peeled & chopped
- ¼ cup granulated sugar Adjust to taste
- 2 teaspoon gelatin powder or 1 teaspoon agar agar
- 3 tablespoon warm water For blooming gelatin
- 1 tablespoon fresh lime juice Adds brightness
Coconut Layer
- 1 can full-fat coconut milk 14 oz; do not shake can
- ½ cup coconut cream Scoop from top of coconut milk
- ⅓ cup granulated sugar
- 2 teaspoon gelatin powder or 1 teaspoon agar agar
- 3 tablespoon warm water For blooming gelatin
- ½ teaspoon vanilla extract
Optional Garnish
- ¼ cup fresh mango chunks Small cubes
- 2 tablespoon toasted coconut flakes For crunch and flavor
- few leaves fresh mint Optional color pop
Instructions
- Blend mangoes with lime juice until smooth; mix with sugar and bloomed gelatin; pour into glasses and chill.
- Heat coconut milk with sugar and vanilla; stir in bloomed gelatin; fold in coconut cream until smooth.
- Spoon coconut mixture gently over mango layer; chill for 3+ hours; garnish with toppings before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a Reply