No-Bake Coconut Mango Pudding Parfaits
Light and tropical coconut mango pudding parfaits layered with fresh mango chunks and toasted coconut flakes, perfect for a no-cook dessert. This tropical-inspired desserts ready in about 20 minutes layers fresh or frozen thawed mango puree, full-fat coconut milk, granulated sugar 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 220 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 cup, fresh or frozen thawed mango puree
- 1 1/2 cups full-fat coconut milk
- 1/3 cup granulated sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1 cup fresh mango chunks
- 1/4 cup toasted coconut flakes
- for garnish, optional mint leaves
Instructions
- Step 1: In a medium saucepan, whisk together 1/3 cup granulated sugar and 3 tbsp cornstarch until no lumps remain. Slowly whisk in 1 1/2 cups full-fat coconut milk and 1 cup mango puree until smooth.
- Step 2: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble, about 5-7 minutes.
- Step 3: Remove from heat and stir in 1 tsp vanilla extract. Pour the pudding into a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate for at least 2 hours until fully chilled.
- Step 4: To assemble, spoon a layer of chilled mango pudding into 4 serving glasses, followed by a layer of 1 cup fresh mango chunks, then another layer of pudding.
- Step 5: Top each parfait with 1/4 cup toasted coconut flakes and garnish with fresh mint leaves if desired. Serve chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Coconut Mango Pudding Parfaits take to make?
Total time is about 20 minutes (10 min prep + 10 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 Coconut Mango Pudding Parfaits?
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 Coconut Mango Pudding Parfaits?
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 Parfaits 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 Parfaits?
Tropical 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.
