Five-Ingredient Coconut Mango Pudding
A tropical, creamy pudding made with coconut milk and fresh mango, requiring just five simple ingredients and no baking. This asian-inspired desserts ready in about 15 minutes layers full-fat coconut milk, (fresh or frozen, blended) mango puree, 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 190 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.
Ingredients
- 1 1/2 cups full-fat coconut milk
- 1 cup (fresh or frozen, blended) mango puree
- 1 tbsp gelatin powder
- 1/4 cup hot water
- 2 tbsp honey
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, sprinkle 1 tbsp gelatin powder over 1/4 cup hot water and let bloom for 5 minutes until fully dissolved and slightly thickened.
- Step 2: In a medium saucepan, combine 1 1/2 cups full-fat coconut milk and 2 tbsp honey, heating gently over medium heat until warm but not boiling, about 3-4 minutes.
- Step 3: Remove saucepan from heat and stir in the bloomed gelatin mixture until completely dissolved.
- Step 4: Whisk in 1 cup mango puree until smooth and uniform in color.
- Step 5: Pour the mixture into serving glasses or ramekins and refrigerate for at least 3 hours until set and chilled.
- Step 6: Serve chilled, optionally garnished with fresh mango cubes or shredded coconut.
Frequently asked questions
How long does Five-Ingredient Coconut Mango Pudding take to make?
Total time is about 15 minutes (10 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 Five-Ingredient Coconut Mango Pudding?
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 Five-Ingredient Coconut Mango Pudding?
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 Five-Ingredient Coconut Mango Pudding 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.
What goes well with Five-Ingredient Coconut Mango Pudding?
Asian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
