No-Bake Coconut Mango Pudding
A light and tropical pudding combining creamy coconut milk with fresh mango, perfect for a refreshing no-bake dessert. This caribbean-inspired desserts ready in about 20 minutes pairs full-fat coconut milk, gelatin powder, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 large (about 1 1/2 cups chopped) ripe mango
- 1 1/2 cups full-fat coconut milk
- 2 tsp gelatin powder
- 1/4 cup granulated sugar
- 1/4 cup cold water
Instructions
- Step 1: In a small bowl, sprinkle 2 tsp gelatin powder over 1/4 cup cold water. Let it bloom for 5 minutes.
- Step 2: In a small saucepan, heat 1 1/2 cups full-fat coconut milk with 1/4 cup granulated sugar over medium heat, stirring until sugar dissolves and mixture is hot but not boiling, about 3-4 minutes.
- Step 3: Remove the coconut milk mixture from heat and stir in the bloomed gelatin until fully dissolved.
- Step 4: Let the mixture cool slightly, then puree 1 large ripe mango (about 1 1/2 cups chopped) in a blender until smooth.
- Step 5: Fold the mango puree gently into the coconut milk and gelatin mixture until combined.
- Step 6: Pour the pudding into 4 individual serving glasses or bowls and refrigerate for at least 3 hours until set.
- Step 7: Serve chilled, optionally garnished with small mango cubes or toasted coconut flakes.
Frequently asked questions
How long does No-Bake Coconut Mango Pudding take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Bake Coconut Mango Pudding?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep full-fat coconut milk from drying out.
Can I substitute ingredients in No-Bake 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 No-Bake 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 No-Bake Coconut Mango Pudding?
Caribbean 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.
