Mango Coconut Pudding Recipe

A light, refreshing, no-bake dessert made with creamy coconut milk and sweet mangoes; this Mango Coconut Pudding Recipe is dairy-free, naturally gluten-free, and bursting with tropical flavor.

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Course: Dessert

Cuisine: Asian, Filipino, Thai, Tropical

Prep Time: 30

Chill Time: 3

Total Time: 3 30

Servings: Servings

Calories: 230kcal

Cost: $6

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.

Nutrition