A sweet and creamy fruit filled Mango Coconut Pudding recipe, perfect for summer to fall. This recipe is bound to impress your guests!
Ok. I mayyyy have a bit of an obsession with fruit and coconut. I don’t know what it is. But creamy smooth coconut combined with the juicy bright flavor of fruit is pretty much a winning combination.
I, Nanette recently went to a Thai restaurant where I had the classic mango sticky rice dessert, which inspired me to remix it into light mango coconut pudding where tropical mango is paired with a delicate vanilla-infused coconut.
It’s the perfect dessert for sitting out on the patio on those hot summer nights!
Ingredients Needed To Make Mango Coconut Pudding
2 medium mangos
1 can coconut milk — Make sure it’s milk and not water and full fat.
1 vanilla bean
3 tablespoons sugar
1 tsp gelatin powder
How to Make Mango Coconut Pudding
1 — Split the vanilla bean in half length wise and scrape out the insides.
2 — Combine with the coconut in a small saucepan and gently heat on medium heat.
3 — Occasionally stir but don’t let it boil.
4 — Once it’s warm, remove from heat and let the vanilla steep, ideally up to an hour.
5 — While it’s steeping, cut the mango up into small bite size pieces.
6 — After the vanilla is done, steep and add in the sugar and whisk.
7 — Gently sprinkle the gelatin powder over the milk mixture and let it sit for about a minute.
8 — Gently warm the coconut milk again for a few minutes, stirring until the sugar and gelatin powder is dissolved.
9 — Once it’s dissolved, pour the coconut milk into heat-proof jars or ramekins.
10 — And refrigerate until it’s solid, about 3 hours.
11 — Top off with chopped mango and enjoy!
More Easy Mango & Coconut Recipes
Mangos and coconuts are the staple summer fruits. For more mango and coconut flavored recipes, here are some from our archives —
- Mango & pineapple white chocolate macaroons
- Cilantro & mango coconut sorbet
- Mango jello bites
- Orange mango daiquiri cocktail
- Fruit freak-shakes
- Dotted Thai fruit cocktail
- Blueberry mango mint infused water
- Lucky coconut mint chocolate chip cocktail
- Dark chocolate coconut macaroons
- No churn creamy pineapple coconut ice cream
- Coconut & strawberry frozen daiquiri
- Boozy coconut freeze pops
Mango Coconut Pudding Recipe
- Small sauce pan
- Heat proof jars or ramekins
- 2 medium mango
- 1 can coconut milk Make sure it’s full fat coconut milk and not coconut water.
- 1 vanilla bean
- 3 tbsp sugar
- 1 tsp gelatin powder
- Split the vanilla bean in half length wise and scrape out the insides.
- Combine the vanilla with the coconut milk in a small saucepan and gently heat on medium heat.
- Occasionally stir, but don’t let it reach a boil.
- Once the vanilla mixture is warm, remove from heat. Let the vanilla mixture steep, ideally up to an hour.
- While it’s steeping, cut the mango up into small bite size pieces.
- After the vanilla is done, steep and add in the sugar and whisk.
- Gently sprinkle the gelatin powder over the milk mixture and let it sit for about a minute.
- Gently warm the coconut milk again for a few minutes, stirring until the sugar and gelatin powder is dissolved.
- Once it’s dissolved, pour the coconut milk into heat-proof jars or ramekins.
- Refrigerate until it’s solid, about 3 hours.
- Top off with chopped mango and enjoy!
Don’t forget to share your Mango Coconut Pudding with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! And if you’re looking for more quick and delicious recipes you can find them all right here with a few cocktails to go along with them!
14 thoughts on “Mango Coconut Pudding Recipe”
I used canned coconut milk and got a layer of coconut fat? (hard layer) on the top of the pudding. It didn’t taste right.
Hi Sue! We are so sorry to hear. Yes, that seems like the coconut fat rose to the top. We did some research on this and it seems like that can happen to canned coconut milk. Unfortunately, each can’s fat consistency varies and it even depends on the brand. You probably just have to stir the mixture more while prepping it. You can also mix the mixture again if the fat rose to the top after being refrigerated. We’ve read that using an emulsion blender works best to remix the mixture and then let it set again in the fridge. You definitely want the fat… just not only on the top. Hope this helps!
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Can I make this with Almond milk?
Hi! Yes, you can substitute the coconut milk for almond milk. Just be aware that almond milk is less fatty so the pudding won’t be as creamy. Plus, the coconut milk is how the pudding gets its coconut flavor so you will get a different flavor profile!
So excited to try this. I love the flavor of mango sticky rice, but am not a big fan of rice. This sounds like a perfect compromise!
This recipe is gorgeous and sounds really refreshing!
Um, Hello delicious!
Sounds and looks delicious!