This dairy-free mango coconut pudding is just 2 ingredients. No gelatin needed! It’s light, creamy and easy to make.
Mangoes are in season again! I couldn’t resist buying a full case of Ataulfo mangoes. And now I’ve been making a lot of mango recipes, like this very simple mango coconut pudding.
All you need are fresh mangoes and coconut cream. If you want things a little sweeter, you can add some honey or other sweetener but I wanted to keep this really light and refreshing.
The coconut cream gives the mango coconut pudding a thick, creamy, mousse-like consistency.
I garnished mine with some more lightly whipped coconut cream, fresh mango chunks, shredded coconut, and some mint and flowers from my garden.
For another cool and creamy dessert be sure to check out my 2 Ingredient Chocolate Mousse. It’s so easy to make and perfect for summer.
2 Ingredient Dairy Free Mango Coconut Pudding
- 1 cup chilled coconut cream (see note)
- 1 cup fresh ripe mango chunks about 2 Ataulfo mangoes
- In a blender, add coconut cream and mangoes. Blend on high speed until smooth. If the mixture is not sweet enough for your liking, you can add a little honey or other sweetener and blend again. Keep in mind that the coconut and mango flavor will be more pronounced once the mixture sets in the fridge.
- Pour mixture into individual serving bowls. Chill for several hours in the fridge to firm up and set. Top with lightly whipped coconut cream, fresh mangoes and any other toppings you desire. (To make the lightly whipped coconut cream topping, I opened another can of coconut cream and whipped the cream with a little of the coconut water by hand so that the consistency would be a thin cream spread across the entire cup. If you desire a thicker cream, you can whip just the chilled cream by itself with a hand mixer to thicken it. Then you can pipe or add a dollop of it on top.)
- I used the cream portion from two 5.4 oz cans of Native Forest Organic Coconut Cream*.
- Chill cans in the fridge overnight for best results. Only use the solid coconut cream portion of the can. The brand I use has a solid block of coconut cream on top and some separated coconut water at the bottom. You can reserve the water for some other recipe. Measure out one full cup of coconut cream for this recipe. For me, each of the 5.4 oz cans yielded just about 4 oz of actual coconut cream which is why I used two cans.
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The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.