No-Bake Chilled Mango Coconut Pudding

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

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.

Prep: 15 min Cook: 5 min Serves 4 Tropical cuisine 210 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does No-Bake Chilled Mango Coconut Pudding 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 No-Bake Chilled Mango Coconut 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 No-Bake Chilled Mango Coconut 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 No-Bake Chilled Mango Coconut 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.

Is No-Bake Chilled Mango Coconut Pudding gluten free?

Yes — this recipe is tagged gluten 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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