No-Bake Chilled Mango Coconut Pudding

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A refreshing, light pudding blending ripe mangoes and creamy coconut milk, set without baking, perfect for a quick tropical dessert. This Tropical-inspired recipe (gluten free), ready in about 20 minutes, layers Ripe mango puree, Full-fat coconut milk, Honey 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 210 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 (from about 2 large mangoes) Ripe mango puree
• 1 cup Full-fat coconut milk
• 3 tbsp Honey
• 1 tbsp Powdered gelatin
• 1/4 cup Cold water
• 1 tsp Vanilla extract
• 2 tbsp for garnish Toasted shredded coconut

Instructions

1. Step 1: In a small bowl, sprinkle 1 tablespoon powdered gelatin over 1/4 cup cold water and let it bloom for 5 minutes until gelatin absorbs the water and swells.
2. Step 2: Warm 1 cup full-fat coconut milk in a small saucepan over low heat until hot but not boiling, about 2-3 minutes. Remove from heat and stir in the bloomed gelatin until completely dissolved.
3. Step 3: In a mixing bowl, combine 1 1/2 cups ripe mango puree, 3 tablespoons honey, and 1 teaspoon vanilla extract. Slowly whisk in the coconut milk and gelatin mixture until smooth.
4. Step 4: Pour the mixture into 4 individual serving glasses or ramekins. Cover and refrigerate for at least 4 hours or until set and chilled.
5. Step 5: Before serving, sprinkle each pudding with 2 tablespoons toasted shredded coconut for added texture and flavor.