Coconut Mango Pudding with Toasted Coconut Crumble

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A tropical dessert featuring creamy coconut custard layered with fresh mango and a crunchy toasted coconut topping for a refreshing finish. This asian-inspired desserts (dairy-free) ready in about 20 minutes layers (13.5 oz, 400ml) full-fat coconut milk, medium (300g), peeled and diced mango, gelatin powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (8 ratings) Prep: 15 min Cook: 5 min Serves 4 Asian cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Bloom gelatin in 2 tbsp cold water for 5 minutes. Heat coconut milk in a saucepan over medium heat until simmering (do not boil), then remove from heat.
  2. Step 2: Whisk bloomed gelatin into hot coconut milk until fully dissolved. Stir in sugar and lime juice until sugar dissolves. Pour into 4 ramekins, tapping to remove air bubbles, and refrigerate for 3 hours until set.
  3. Step 3: While pudding sets, melt butter in a small skillet over medium heat. Add toasted coconut flakes and toast for 2-3 minutes, stirring constantly until golden and fragrant.
  4. Step 4: Remove ramekins from fridge, top with diced mango and a sprinkle of toasted coconut. Serve chilled with a lime wedge for garnish.

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Frequently asked questions

How long does Coconut Mango Pudding with Toasted Coconut Crumble take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Coconut Mango Pudding with Toasted Coconut Crumble?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Coconut Mango Pudding with Toasted Coconut Crumble?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Mango Pudding with Toasted Coconut Crumble for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut Mango Pudding with Toasted Coconut Crumble dairy-free?

Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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