No-Bake Coconut Mango Pudding with Toasted Almonds
A refreshing tropical pudding combining creamy coconut milk and mango with crunchy toasted almonds on top. This tropical-inspired desserts ready in about 20 minutes layers coconut milk (full fat), whole 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 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.
Ingredients
- 1 1/2 cups coconut milk (full fat)
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 3 tbsp cornstarch
- 1 cup fresh mango puree
- 1 tsp vanilla extract
- 1/4 cup toasted sliced almonds
- 2 tbsp shredded coconut (optional)
Instructions
- Step 1: In a medium saucepan, whisk together 1 1/2 cups full-fat coconut milk, 1/2 cup whole milk, 1/3 cup granulated sugar, and 3 tbsp cornstarch until smooth and no lumps remain.
- Step 2: Cook the mixture over medium heat, stirring constantly with a whisk, until it thickens and starts to bubble, about 7-8 minutes. Remove from heat.
- Step 3: Stir in 1 cup fresh mango puree and 1 tsp vanilla extract until fully incorporated and smooth.
- Step 4: Pour pudding into 4 serving glasses or bowls. Cover with plastic wrap, placing the wrap directly on the pudding surface to prevent a skin from forming.
- Step 5: Chill in the refrigerator for at least 3 hours until set and cold.
- Step 6: Before serving, sprinkle 1/4 cup toasted sliced almonds and 2 tbsp shredded coconut over each pudding for texture and garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Coconut Mango Pudding with Toasted Almonds 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 with Toasted Almonds?
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 with Toasted Almonds?
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 with Toasted Almonds 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 with Toasted Almonds?
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.
