Mango Coconut Milk Pudding

Introduction

If you’re craving a tropical dessert that’s creamy, light, and refreshing — this Mango Coconut Milk Pudding is pure paradise in a bowl. Combining the sweetness of ripe mangoes with the silky richness of coconut milk, this pudding offers a melt-in-your-mouth texture and an irresistible flavor combo. According to dessert trend data, mango-based puddings have become a top favorite across Asia and tropical regions, thanks to their natural sweetness and no-bake simplicity. Perfect for summer days, family gatherings, or anytime you want a taste of the tropics.

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Ingredients List

🥭 Main Ingredients:

• 2 ripe mangoes (or 2 cups mango purée)
• 1 ½ cups coconut milk (full-fat for best texture)
• ¼ cup sugar (adjust to taste)
• 2 tsp gelatin (or agar-agar for a vegan version)
• 3 tbsp warm water
• 1 tsp vanilla extract (optional)
• A pinch of salt

🌿 Toppings (optional but delicious):

• Fresh mango cubes or shredded coconut
• A drizzle of honey or condensed milk
• Toasted coconut flakes for crunch

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Timing

• Preparation Time: 10 minutes
• Chilling Time: 2–3 hours
• Total Time: ~3 hours 15 minutes

No baking, no stress — just chill and enjoy!

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Step-by-Step Instructions

Step 1: Prepare the Gelatin

In a small bowl, combine gelatin with warm water and let it sit for 5 minutes to bloom.

Step 2: Blend the Mango Mixture

In a blender, combine mango pulp, sugar, vanilla extract, and a pinch of salt. Blend until smooth.

Step 3: Warm the Coconut Milk

In a saucepan, gently heat the coconut milk over low-medium heat (do not boil). Once warm, add the bloomed gelatin and stir until completely dissolved.

Step 4: Combine and Mix

Pour the mango purée into the coconut mixture and stir until everything is evenly blended and smooth.

Step 5: Pour and Chill

Pour into serving cups or molds. Chill in the refrigerator for at least 2–3 hours, or until the pudding sets firmly.

Step 6: Garnish and Serve

Top with diced mango, toasted coconut flakes, or a drizzle of honey before serving.

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Nutritional Information (per serving)

Nutrient	Amount
Calories	190 kcal
Fat	11 g
Carbohydrates	20 g
Sugar	17 g
Protein	2 g
Vitamin C	40% DV
Calcium	4% DV

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Healthier Alternatives

• Low-Sugar: Use monk fruit or stevia instead of sugar.
• Vegan-Friendly: Replace gelatin with 2 tsp agar-agar powder.
• Extra Creamy: Add ¼ cup coconut cream or a few tablespoons of condensed milk.
• High-Protein: Blend in ½ cup Greek yogurt before chilling.

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Serving Suggestions

• Serve chilled with a spoonful of fresh mango coulis or mint leaves for freshness.
• Pair with sticky rice or shortbread cookies for a complete tropical dessert plate.
• For special occasions, serve in glass jars or layered parfait cups with whipped cream.

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Common Mistakes to Avoid

1. Boiling the coconut milk: It can separate — heat gently instead.
2. Adding gelatin to hot liquid directly: Always bloom first in warm water.
3. Using unripe mangoes: The flavor won’t be sweet or creamy enough.
4. Skipping the chill time: The pudding needs time to set completely.

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Storing Tips

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze for up to 1 month (texture will become slightly icy, like sorbet).
• Tip: Cover each pudding with plastic wrap to prevent a skin from forming.

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Conclusion

This Mango Coconut Milk Pudding is a tropical dream come true — smooth, creamy, and bursting with natural fruit flavor. It’s quick to make, beautifully light, and perfect for both everyday treats and special occasions. 🥭✨ Try it once, and it’ll become your go-to summer dessert!

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FAQs

1. Can I make it without gelatin?
Yes — use agar-agar (2 tsp) instead for a plant-based version.

2. Can I use canned mango pulp?
Absolutely! Just choose unsweetened pulp and adjust sugar to taste.

3. Can I turn it into popsicles?
Yes! Pour into molds and freeze for creamy mango-coconut pops.

4. How do I make it thicker?
Add more gelatin (½ tsp) or use coconut cream instead of milk.