Quick No-Bake Coconut Mango Pudding Cups
Light and tropical coconut pudding layered with fresh mango cubes, ready in under 20 minutes for a refreshing dessert. This tropical-inspired desserts ready in about 20 minutes layers (14 oz) full-fat coconut milk, granulated sugar, cornstarch 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 180 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 can (14 oz) full-fat coconut milk
- 1/4 cup granulated sugar
- 3 tbsp cornstarch
- 1/2 cup water
- 1 tsp vanilla extract
- 1 cup fresh mango, diced
- 1/4 cup toasted shredded coconut
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, whisk together 1/4 cup granulated sugar and 3 tbsp cornstarch until smooth. Gradually add 1/2 cup water and 1 can (14 oz) full-fat coconut milk, whisking constantly to combine.
- Step 2: Cook the mixture over medium heat, stirring continuously, until it thickens and comes to a gentle boil, about 6-8 minutes. Remove from heat and stir in 1 tsp vanilla extract.
- Step 3: Divide the coconut pudding evenly into 6 small serving cups. Let cool for 10 minutes at room temperature.
- Step 4: Top each pudding cup with about 2 tbsp diced fresh mango and sprinkle 1 tbsp toasted shredded coconut over the top.
- Step 5: Refrigerate the pudding cups for at least 1 hour before serving to allow the pudding to set and flavors to meld.
Frequently asked questions
How long does Quick No-Bake Coconut Mango Pudding Cups 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 Quick No-Bake Coconut Mango Pudding Cups?
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 Quick No-Bake Coconut Mango Pudding Cups?
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 Quick No-Bake Coconut Mango Pudding Cups 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 Quick No-Bake Coconut Mango Pudding Cups?
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.
