If you’re looking for a quick and refreshing dessert that’s perfect for any occasion, then this Coconut Milk Mango Pudding recipe is just what you need.
With its silky smooth texture, rich mango flavor, and creamy coconut milk, it’s a treat everyone will enjoy. Plus, it’s incredibly easy to make — no oven required!
Why You’ll Love This Recipe:
These Mango Coconut Pudding are the perfect balance of sweetness and creaminess, with the tropical flavors of mango and coconut coming together in a melt-in-your-mouth dessert.
The layers are visually stunning and super satisfying, and they set beautifully without any baking involved. Whether you’re new to making desserts or just craving something light and refreshing, this recipe is an absolute winner!
Our family is a big fan of mangoes, and we love creating all sorts of mango-inspired desserts. Here are some of our favorites:
- Mango Mousse
- Mango Pudding
- Mango Pancakes
- Mango Mochi
- Mango Pomelo Sago
- Mango Crepe Cake
- Chinese Mango Candy
- Mango Sticky Rice
Ingredients:
- 200g mango flesh
- 200ml water
- 30g gelatin sheets (divided into two portions: 15g each)
- 400ml coconut milk
- 4 tbsp white sugar (adjust to taste based on mango sweetness)
- Pudding cups (or disposable cups) — quantity as per serving size
- Shallow dish (optional, for easy pouring)
Instructions:
- Prepare Mango Puree:
- Start by placing 200g of mango flesh into a blender. Add 200ml of water and blend until smooth and creamy.
- The mango puree should be silky and free of chunks. It will have a bright, aromatic mango flavor.
Note: If you don’t have a blender, you can also use a hand blender or mash the mango with a fork, making sure it’s smooth and lump-free.
- Soak Gelatin:
- Take the 30g of gelatin sheets and divide them into two 15g portions.
- Soak the gelatin sheets in cold water (or ice water) for about 10-15 minutes until they soften and expand.
- Be sure that the gelatin sheets are fully submerged to ensure they absorb the water properly. It’s best to soak them separately to prevent sticking.
- Make Mango Pudding Mixture:
- Depending on the sweetness of your mango, you can decide whether to add sugar. If your mango is sweet enough, you can skip this step.
- If you’d like a sweeter pudding, combine 1-2 tbsp of sugar with 100g of the mango puree in a small saucepan. Heat over medium-low heat, stirring continuously until the sugar completely dissolves.
- Once the sugar is dissolved, remove the saucepan from the heat.
- Add one portion (15g) of the soaked gelatin sheets to the warm mango puree, stirring until the gelatin fully dissolves. This is important to ensure that the pudding will set properly.
- Once everything is well mixed, set the mango pudding mixture aside to cool slightly.
- Make Coconut Pudding Mixture:
- In a separate saucepan, pour in 400ml of coconut milk. Add 1-2 tbsp of sugar to the coconut milk, depending on how sweet you want the coconut layer to be.
- Heat over medium-low heat, stirring until the sugar completely dissolves into the coconut milk. As it heats, you’ll smell the wonderful coconut aroma filling the air.
- Once the sugar has dissolved, remove the saucepan from the heat.
- Add the second portion (15g) of the soaked gelatin sheets to the coconut milk, stirring well until it completely dissolves and you have a smooth coconut mixture.
- Assemble the Pudding Cups:
- Prepare your pudding cups or disposable cups. If you’re using disposable cups, you may want to lightly grease the interior with a thin layer of cooking oil or use non-stick spray to make removing the pudding easier later.
- Optionally, place the cups on a shallow dish to catch any spills when you pour the pudding mixtures.
- Tilt each cup slightly and pour the coconut pudding mixture into each cup, filling about one-third of the cup.
- Place the cups in the freezer for about 20 minutes. This step will allow the coconut layer to firm up and prevent it from mixing with the mango layer.
- Finish Assembling the Pudding:
- After about 20 minutes, remove the cups from the freezer. The coconut pudding should now be firm enough to hold its shape when you pour in the mango layer.
- Slowly pour the mango pudding mixture over the coconut layer, filling the cups to the top.
- Return the cups to the refrigerator and chill for at least 2 hours, or until the pudding is completely set and firm.
Note: The longer the pudding chills, the smoother and more delicate the texture will be. If you prefer a softer texture, you can refrigerate it for a shorter time, but be sure the pudding has set fully before serving.
- Serve and Enjoy:
- Once your mango coconut pudding cups are fully set, remove them from the fridge.
- Use a small spoon to gently scoop out the pudding and enjoy the delightful combination of mango sweetness and creamy coconut flavor.
- For an added touch, you can garnish the pudding with fruit, shredded coconut, or fresh mint leaves for a beautiful presentation.
These Mango Coconut Pudding Cups are perfect for family gatherings, afternoon teas, or as a refreshing treat on a warm day. Their tropical flavors and smooth texture are sure to impress!
Frequently Asked Questions:
Can I use agar-agar instead of gelatin? Yes! You can substitute gelatin with agar-agar. Use about 1g of agar-agar for every 5g of gelatin. Be sure to follow the instructions on the agar-agar package for the best results, as it sets differently than gelatin.
Can I make this recipe ahead of time? Absolutely! These pudding cups can be made up to 2-3 days ahead. Just store them in the fridge and they will remain fresh and delicious.
Can I adjust the sweetness of the pudding? Yes, you can adjust the sweetness by adding more or less sugar, depending on the ripeness of the mango or your personal taste preferences.
Can I use canned mango puree? You can use canned mango puree, but fresh mango will give the pudding a more vibrant flavor and texture. If using canned, make sure it’s pure mango puree without added sugar or preservatives.
Enjoy making this cool, creamy, and irresistible Mango Coconut Pudding Cups!

Coconut Milk Mango Pudding : A Cool, Silky Treat You Can’t Miss!
Ingredients
- 200 g mango flesh
- 200 ml water
- 30 g gelatin sheets divided into two portions: 15g each
- 400 ml coconut milk
- 4 tbsp white sugar adjust to taste based on mango sweetness
- Pudding cups or disposable cups — quantity as per serving size
- Shallow dish optional, for easy pouring
Instructions
Prepare Mango Puree:
- Start by placing 200g of mango flesh into a blender. Add 200ml of water and blend until smooth and creamy.
- The mango puree should be silky and free of chunks. It will have a bright, aromatic mango flavor.
Soak Gelatin:
- Take the 30g of gelatin sheets and divide them into two 15g portions.
- Soak the gelatin sheets in cold water (or ice water) for about 10-15 minutes until they soften and expand.
- Be sure that the gelatin sheets are fully submerged to ensure they absorb the water properly. It’s best to soak them separately to prevent sticking.
Make Mango Pudding Mixture:
- Depending on the sweetness of your mango, you can decide whether to add sugar. If your mango is sweet enough, you can skip this step.
- If you’d like a sweeter pudding, combine 1-2 tbsp of sugar with 100g of the mango puree in a small saucepan. Heat over medium-low heat, stirring continuously until the sugar completely dissolves.
- Once the sugar is dissolved, remove the saucepan from the heat.
- Add one portion (15g) of the soaked gelatin sheets to the warm mango puree, stirring until the gelatin fully dissolves. This is important to ensure that the pudding will set properly.
- Once everything is well mixed, set the mango pudding mixture aside to cool slightly.
Make Coconut Pudding Mixture:
- In a separate saucepan, pour in 400ml of coconut milk. Add 1-2 tbsp of sugar to the coconut milk, depending on how sweet you want the coconut layer to be.
- Heat over medium-low heat, stirring until the sugar completely dissolves into the coconut milk. As it heats, you’ll smell the wonderful coconut aroma filling the air.
- Once the sugar has dissolved, remove the saucepan from the heat.
- Add the second portion (15g) of the soaked gelatin sheets to the coconut milk, stirring well until it completely dissolves and you have a smooth coconut mixture.
Assemble the Pudding Cups:
- Prepare your pudding cups or disposable cups. If you're using disposable cups, you may want to lightly grease the interior with a thin layer of cooking oil or use non-stick spray to make removing the pudding easier later.
- Optionally, place the cups on a shallow dish to catch any spills when you pour the pudding mixtures.
- Tilt each cup slightly and pour the coconut pudding mixture into each cup, filling about one-third of the cup.
- Place the cups in the freezer for about 20 minutes. This step will allow the coconut layer to firm up and prevent it from mixing with the mango layer.
Finish Assembling the Pudding:
- After about 20 minutes, remove the cups from the freezer. The coconut pudding should now be firm enough to hold its shape when you pour in the mango layer.
- Slowly pour the mango pudding mixture over the coconut layer, filling the cups to the top.
- Return the cups to the refrigerator and chill for at least 2 hours, or until the pudding is completely set and firm.
Serve and Enjoy:
- Once your mango coconut pudding cups are fully set, remove them from the fridge.
- Use a small spoon to gently scoop out the pudding and enjoy the delightful combination of mango sweetness and creamy coconut flavor.
- For an added touch, you can garnish the pudding with fruit, shredded coconut, or fresh mint leaves for a beautiful presentation.