Mango-Plum Coconut Milk Pudding

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Mango-Plum Coconut Milk Pudding take to make?

Total time is about 30 minutes (25 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 Mango-Plum Coconut Milk 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 Mango-Plum Coconut Milk 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 Mango-Plum Coconut Milk 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 Mango-Plum Coconut Milk Pudding?

Nigerian 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.

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