Mango-Plum Coconut Milk Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing, creamy dessert with tropical fruit, sweetened coconut milk, and a hint of lime. This Nigerian-inspired recipe, ready in about 30 minutes, layers fresh mango, fresh plums, full-fat coconut milk 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 280 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.

Prep: 25 min Cook: 5 min Serves 4 Nigerian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Puree 2 cups fresh mango and 1 cup fresh plum slices in a blender until smooth. Strain through a fine-mesh sieve to remove skins and pits, then set aside.
  2. Step 2: Bloom 2 tbsp gelatin in 1/4 cup cold water for 5 minutes. Heat 1 can (13.5 oz) full-fat coconut milk in a small saucepan over medium-low heat until warm (do not boil), then stir in 1/4 cup granulated sugar and 1 tbsp lime juice until sugar dissolves.
  3. Step 3: Remove coconut milk mixture from heat, add the bloomed gelatin, and stir until completely dissolved. Stir in the mango-plum puree and 1 tsp lime zest, then pour into 4 individual molds or a 6-cup dish.
  4. Step 4: Refrigerate uncovered for 4 hours or until fully set. Unmold carefully before serving, or slice directly in the dish.

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