Description
Creamy Coconut Mango Pudding made with ripe mango, full-fat coconut milk, gelatin, and sugar. This chilled tropical dessert is silky, fruity, dairy-free, and perfect for make-ahead serving.
Ingredients
1½ cups mango chunks
1 tbsp gelatin powder
½ cup cold water
1 can full-fat coconut milk
⅓ cup coconut sugar or white sugar
⅛ tsp sea salt
Instructions
1. Blend the mango until completely smooth.
2. In a bowl, combine cold water with gelatin and let it bloom without stirring.
3. Heat coconut milk, sugar, and salt in a saucepan over medium heat until the sugar dissolves.
4. Mix in the mango puree and warm gently for about 2 minutes without boiling.
5. Slowly whisk the warm mixture into the gelatin until fully dissolved and smooth.
6. Pour into serving bowls or ramekins and chill for at least 2 hours until firm.
7. Serve cold with optional mango pieces, coconut flakes, or whipped coconut cream.
Notes
Fresh ripe mango gives the best flavor and texture.
Frozen or canned mango can be used if thawed and drained first.
Reduce sugar if canned mango contains added sweetener.
Gelatin creates the creamy texture and should be bloomed in cold water before mixing.
Avoid boiling the pudding mixture to maintain a smooth consistency.
Coconut milk gives a rich dairy-free texture, but evaporated milk or half-and-half can be substituted if dairy is acceptable.
Agar-agar may work as a vegan substitute for gelatin with recipe adjustments.
Store covered in the refrigerator for up to 5 days without toppings added until serving.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Mango Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 316
- Sugar: 20g
- Sodium: 119mg
- Fat: 24g
- Saturated Fat: 21g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg