No-Bake Coconut Mango Pudding with Toasted Macadamia
A tropical no-bake pudding combining creamy coconut milk and ripe mango puree, topped with crunchy toasted macadamia nuts for texture and flavor contrast. This dessert-inspired desserts ready in about 20 minutes layers (13.5 oz / 400ml) full-fat coconut milk, (65g) granulated sugar, (20g) unsweetened shredded coconut 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 260 calories and feeds 6, 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 (about 2 medium mangos) ripe mango puree
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1/3 cup (65g) granulated sugar
- 1/4 cup (20g) unsweetened shredded coconut
- 2 tsp gelatin powder
- 1/4 cup (60ml) cold water
- 1 tsp vanilla extract
- 1/3 cup (50g) macadamia nuts, chopped
- 1 tsp lime zest
Instructions
- Step 1: In a small bowl, sprinkle 2 tsp gelatin powder over 1/4 cup (60ml) cold water and let bloom for 5 minutes.
- Step 2: In a saucepan, combine 1 can (13.5 oz / 400ml) full-fat coconut milk, 1/3 cup (65g) granulated sugar, and 1/4 cup (20g) unsweetened shredded coconut. Warm over medium heat, stirring until sugar dissolves and mixture is hot but not boiling.
- Step 3: Remove from heat and stir in the bloomed gelatin until completely dissolved.
- Step 4: Stir in 1 1/2 cups mango puree and 1 tsp vanilla extract until smooth and well combined.
- Step 5: Pour pudding mixture into 6 serving glasses or bowls. Refrigerate at least 4 hours until set.
- Step 6: While pudding sets, toast 1/3 cup (50g) chopped macadamia nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant.
- Step 7: Garnish each pudding with toasted macadamia nuts and 1 tsp lime zest before serving for a fresh, crunchy finish.
Frequently asked questions
How long does No-Bake Coconut Mango Pudding with Toasted Macadamia 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 Coconut Mango Pudding with Toasted Macadamia?
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 Macadamia?
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 Macadamia for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Macadamia?
Dessert 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.
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