Coconut Mango Pudding
A luscious, dairy-free mango pudding that blends fresh mango puree with creamy coconut milk and gelatin. Simple, wholesome, and quick to make, this pudding sets beautifully in the fridge and can be topped with extra mango, coconut flakes, or coconut whipped cream for a tropical finish.
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.
