Indulge in this creamy, tropical Coconut Mango Pudding, a delightfully smooth dessert that’s naturally dairy-free and packed with wholesome ingredients.
Made with fresh mangoes and nutrient-rich coconut milk, it provides plant-based protein, healthy fats, and a fiber boost.
Quick to prepare and perfect for meal prep, this pudding is a satisfying, guilt-free treat for any day.
Coconut Mango Pudding
Equipment
- 1 Blender (for mango puree)
- 1 medium mixing bowl (for gelatin)
- 1 medium saucepan (for heating coconut milk mixture)
- 1 whisk (for combining ingredients)
- 6 small bowls or ramekins (for setting pudding)
Ingredients
- 1½ cups fresh mango chunks
- 1 tablespoon grass-fed gelatin
- ½ cup water
- 1 can 13.5 oz full-fat coconut milk
- ⅓ cup coconut sugar or white sugar for brighter yellow color
- ⅛ teaspoon sea salt
Instructions
- Prepare the Mango Puree: Take 1½ cups of fresh, ripe mango chunks and place them in a high-speed blender. Blend on medium to high speed until the mango transforms into a smooth, creamy puree with no lumps remaining. Scrape down the sides as needed to ensure all pieces are fully incorporated. The puree should have a silky texture and bright golden color, forming the sweet, tropical base of your pudding.
- Bloom the Gelatin: In a medium mixing bowl, pour ½ cup of water. Evenly sprinkle 1 tablespoon of grass-fed gelatin over the surface without stirring. Allow the gelatin to “bloom” for 5–10 minutes. This process allows the gelatin granules to absorb water and swell, ensuring the pudding will set perfectly with a smooth, firm texture. Avoid mixing during this step, as gentle sprinkling is key for proper hydration.
- Heat the Coconut Milk Mixture: Place 1 can of full-fat coconut milk into a medium saucepan over medium heat. Add ⅓ cup of coconut sugar (or white sugar if you prefer a brighter color) and ⅛ teaspoon of sea salt. Whisk constantly for about one minute, just until the sugar is completely dissolved and the mixture is smooth. This ensures a uniform sweetness and prevents sugar crystals from forming in the pudding.
- Combine Mango Puree with Coconut Milk: Reduce the heat slightly and stir the prepared mango puree into the warm coconut milk mixture. Continue to heat for an additional 2 minutes, ensuring the mixture is warmed through but not boiling. Boiling may damage the gelatin’s setting ability. The mixture should be fragrant, velvety, and uniformly combined with the tropical mango aroma.
- Incorporate Gelatin Carefully: Slowly pour the warm mango-coconut mixture over the bloomed gelatin in the mixing bowl. Use a whisk to stir continuously as you pour to ensure the gelatin dissolves evenly without forming lumps. This step is critical: pouring too quickly or without whisking can cause clumps, leading to a pudding with uneven texture. Whisk gently but thoroughly until the mixture is fully smooth.
- Portion into Serving Dishes: Prepare 6 small bowls or ramekins. Pour the gelatin-mango-coconut mixture evenly into each dish. Take care not to spill and use a spoon or spatula to scrape out every bit from the mixing bowl. Smooth the tops with the back of a spoon if desired for a polished presentation.
- Chill and Set: Cover the bowls with plastic wrap or lids and refrigerate for at least 2 hours. This chilling period allows the gelatin to fully set, creating a creamy, firm pudding that holds its shape while remaining soft and luscious. For best results, avoid disturbing the puddings during this time.
- Garnish and Serve: Once fully set, remove the pudding from the refrigerator. Top with extra mango chunks, a sprinkle of unsweetened coconut flakes, and optional coconut whipped cream for an indulgent, tropical presentation. Serve chilled and enjoy immediately. This pudding is perfect for a refreshing dessert, snack, or make-ahead treat for gatherings.
Notes
- Use ripe, fragrant mangoes for the best natural sweetness and flavor.
- Bloom gelatin properly: sprinkle evenly over water and let it sit undisturbed to ensure a smooth, firm pudding.
- Warm the coconut-mango mixture gently—avoid boiling, which can weaken the gelatin and affect setting.
- Coconut sugar gives a rich, caramel-like flavor; white sugar produces a brighter yellow pudding.
- Scrape down the blender and saucepan sides to incorporate all ingredients fully for a smooth, creamy texture.
- Use uniform ramekins or bowls for even setting and a professional presentation.
- Chill pudding for at least 2 hours to achieve the perfect firm yet creamy consistency.
- Optional: add a splash of coconut cream or vanilla extract for extra richness and depth of flavor.
Chef’s Secrets: Masterful Pudding Techniques
Achieving a creamy, velvety texture requires attention to detail.
Blend the mango into a perfectly smooth puree, scraping the blender as needed, to prevent any fibrous chunks.
Whisk the warm mango-coconut mixture slowly into the bloomed gelatin to ensure complete incorporation.
For extra richness, you can stir in a splash of coconut cream or a hint of vanilla extract.
Using small, uniform ramekins helps the pudding set evenly and makes for an elegant presentation.
Patience during chilling ensures the pudding reaches its ideal consistency.
Serving Suggestions: Delicious Tropical Presentation Ideas
This pudding is versatile and visually appealing.
Serve chilled, topped with fresh mango slices, a sprinkle of unsweetened coconut flakes, or a dollop of coconut whipped cream for a tropical flair.
For a layered dessert, alternate pudding with granola or chia pudding.
It also pairs beautifully with a drizzle of passion fruit syrup, lime zest, or a few toasted nuts for texture contrast.
Ideal as a light dessert after dinner or a midday treat, the creamy pudding can delight guests or serve as a refreshing snack.
Storage Tips: Keep Pudding Fresh Longer
Store any leftover pudding in an airtight container in the refrigerator for up to 5 days.
Avoid adding toppings before storing; add them just before serving to maintain texture and flavor.
If you notice condensation on the surface, gently blot with a paper towel.
The pudding can also be made one day in advance, making it perfect for meal prep or entertaining.
Avoid freezing, as gelatin may alter texture, but the fridge keeps it creamy and ready to enjoy.
Frequently Asked Questions
1. Can I use gelatin substitutes?
Yes! Agar-agar or vegetarian gelatin can be used, but follow package instructions, as setting strength varies.
Agar sets firmer and faster, so adjust the liquid ratio carefully.
2. Can I make this pudding without sugar?
You can reduce or omit sugar if using naturally sweet mangoes. Taste the puree first, and adjust sweetness gradually.
Coconut sugar adds depth and caramel notes, while white sugar brightens color.
3. Can frozen or canned mango be used?
Absolutely. Thaw frozen mango completely and drain excess liquid to avoid a watery pudding.
For canned mango, choose unsweetened varieties and adjust added sugar to prevent over-sweetening.
4. Can this pudding be made ahead?
Yes! Prepare it up to a day in advance. Chill in the fridge for at least 2 hours to set fully.
Add toppings just before serving to maintain texture and presentation.
5. Can I use other milks instead of coconut milk?
You can substitute evaporated milk, almond milk, or oat milk, but the flavor and creaminess may vary.
Full-fat coconut milk provides the richest tropical flavor and a silky texture ideal for setting with gelatin.
