No-Bake Coconut Mango Pudding with Toasted Pecans
A tropical, creamy pudding made with coconut milk and ripe mango, topped with crunchy toasted pecans for texture contrast. This caribbean-inspired desserts ready in about 20 minutes layers full-fat coconut milk, granulated sugar, 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 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 large (about 1 1/2 cups chopped) ripe mango
- 1 1/2 cups full-fat coconut milk
- 1/4 cup granulated sugar
- 1/4 cup unsweetened shredded coconut
- 1 tbsp gelatin powder
- 3 tbsp cold water
- 1/3 cup, chopped toasted pecans
- 1 tbsp fresh lime juice
Instructions
- Step 1: In a small bowl, sprinkle 1 tbsp gelatin powder over 3 tbsp cold water and let bloom for 5 minutes.
- Step 2: While gelatin blooms, puree 1 large ripe mango (about 1 1/2 cups chopped) in a blender until smooth.
- Step 3: In a small saucepan, heat 1 1/2 cups full-fat coconut milk with 1/4 cup granulated sugar and 1/4 cup unsweetened shredded coconut over medium heat, stirring until sugar dissolves and mixture is hot but not boiling, about 3-4 minutes.
- Step 4: Remove saucepan from heat and stir in the bloomed gelatin until completely dissolved.
- Step 5: Transfer the coconut mixture to the blender with mango puree, add 1 tbsp fresh lime juice, and blend until fully combined and silky.
- Step 6: Pour pudding into serving glasses or bowls and refrigerate for at least 4 hours until set.
- Step 7: Before serving, sprinkle 1/3 cup chopped toasted pecans evenly on top for a crunchy finish.
Frequently asked questions
How long does No-Bake Coconut Mango Pudding with Toasted Pecans 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 Pecans?
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 Pecans?
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 Pecans 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 Pecans?
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.
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