Quick No-Bake Coconut Mango Pudding Cups

By AislePrompt Editorial · ·

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.

Light and tropical coconut pudding layered with fresh mango cubes, ready in under 20 minutes for a refreshing dessert. This Tropical-inspired recipe, ready in about 20 minutes, layers 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.

Prep: 10 min Cook: 10 min Serves 6 Tropical cuisine 180 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Divide the coconut pudding evenly into 6 small serving cups. Let cool for 10 minutes at room temperature.
  4. Step 4: Top each pudding cup with about 2 tbsp diced fresh mango and sprinkle 1 tbsp toasted shredded coconut over the top.
  5. Step 5: Refrigerate the pudding cups for at least 1 hour before serving to allow the pudding to set and flavors to meld.

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