No-Bake Tropical Coconut Mango Pudding

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light, creamy pudding infused with tropical mango and coconut flavors, perfect for a refreshing no-bake dessert. This Caribbean-inspired recipe, ready in about 10 minutes, layers ripe mango puree, 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.

Prep: 10 min Serves 4 Caribbean cuisine 220 cal/serving

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Ingredients

1 cup, fresh or frozen thawed ripe mango puree
1 cup, full-fat coconut milk
1/3 cup granulated sugar
1 tbsp gelatin powder
1/4 cup hot water
1 tsp vanilla extract
2 tbsp, for garnish toasted shredded coconut
for garnish fresh mint leaves

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Instructions

Step 1: In a small bowl, sprinkle 1 tbsp gelatin powder over 1/4 cup hot water and let it bloom for 5 minutes until it thickens.
Step 2: In a medium bowl, whisk together 1 cup mango puree, 1 cup full-fat coconut milk, 1/3 cup granulated sugar, and 1 tsp vanilla extract until smooth.
Step 3: Gently warm the bloomed gelatin in the microwave for 15 seconds or until melted, then whisk it into the mango-coconut mixture until fully combined.
Step 4: Pour the pudding mixture evenly into 4 serving glasses or bowls.
Step 5: Chill in the refrigerator for at least 3 hours until the pudding is set and firm to the touch.
Step 6: Before serving, garnish each pudding with 2 tbsp toasted shredded coconut and a few fresh mint leaves for a bright, fresh finish.