Mango Pudding with Nata de Coco Jelly

This recipe for Mango Pudding draws inspiration from the Asian store-bought fruit jelly cups studded with chewy coconut gel (nata de coco).

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What is nata de coco?

Nata de coco is also known as coconut gel, not to be confused with coconut milk jelly/coconut pudding.

Invented in the Philippines, nata de coco/coconut gel is made from fermenting coconut water with a bacterial culture to turn it into a white/translucent jelly-like sheet, which is cut into cubes or strings.

It is used in many Filipino desserts, such as halo-halo, buko pandan, mango bango, as well as in bubble tea and strawberry sago.

Why you'll love this recipe

This recipe for Mango Pudding with Nata de Coco is:

Simple to make: with only 3 ingredients, a little boiling action, chilling time and you've got a delicious treat.

Vegan and dairy free: using agar powder makes this dessert naturally vegan and dairy-free. Agar also sets this dessert more quickly than gelatin. 

A childhood classic: if you grew up enjoying the various Asian fruit flavored jelly pudding cups, this nostalgic dessert will bring back those memories!

Ingredients you'll need

• mango nectar: is typically sweetened mango puree mixed with water
• agar powder: is a jelly-like substance made from seaweed that is used as an alternative to gelatin (note: see below for gelatin substitution)
• nata de coco (coconut gel): usually comes in a can or jar in syrup and is made from fermenting coconut water with a bacterial culture

How to make mango jelly cups

In a small saucepan, add in mango nectar and agar powder. 

Whisk to combine and bring the mixture to a boil over medium-high heat, for 1-2 minutes.

Remove from heat and let it cool slightly.

Pour the mixture into glass/cups or serving vessel of your choice.

For the nata de coco to be suspended in the mango agar mixture, allow the mixture to cool and set slightly before adding in the nata de coco (coconut gel).

For a more streamlined method, you can add the nata de coco into your serving vessels and then pour the mango agar mixture over top -- just note that the nata de coco will settle to the bottom of the vessel.

Place the cups into the fridge to chill for 1-2 hours, until firmly set.

How to serve

Serve the Mango Pudding jelly cups chilled.

Try it with mango ice cream or vanilla ice cream.

Pair with a strawberry lychee jasmine tea, matcha coconut water, or blackberry yuzu sparkling drink.

How to store

You can store the mango jelly pudding covered in the fridge for up to 2 days.

Do not freeze the mango pudding, as the texture of the agar will change.

Substitutions

Using gelatin powder

You can substitute the agar powder in a 1:1 ratio with gelatin.

Do not boil the gelatin. Remove 3 tablespoon of mango nectar and sprinkle the gelatin powder over it. Let it bloom, about 5 minutes.

Heat the remaining mango nectar in the microwave or in a small saucepan until warmed through.

Once warm, add the mango-gelatin portion to the warmed mango nectar and whisk to combine and completely dissolve the gelatin.

Proceed with the remainder of the recipe.

Other fruit

Feel free to substitute mango with another fruit, such as lychee, strawberry or coconut.

Other mango recipes you may like

Print Recipe

5 from 4 votes

Mango Pudding with Nata de Coco Jelly

This recipe for Mango Pudding draws inspiration from the Asian store-bought fruit jelly cups studded with chewy coconut gel (nata de coco).

Prep Time5 minutes mins

Cook Time5 minutes mins

Chilling Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Dessert

Cuisine: Asian

Servings: 3

Calories: 55kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 250 ml mango nectar
• ½ teaspoon agar powder
• 150 g (½ can) nata de coco (coconut gel) drained

Cook ModePrevent your screen from going dark

Instructions

• In a small saucepan, add in mango nectar and agar powder.
• Whisk to combine and bring the mixture to a boil over medium-high heat, for 1-2 minutes.
• Remove from heat and let it cool slightly.
• Pour the mixture into glass/cups or serving vessel of your choice.
• For the nata de coco to be suspended in the mango agar mixture, allow the mixture to cool and set slightly before adding in the nata de coco (coconut gel).
• For a more streamlined method, you can add the nata de coco into your serving vessels and then pour the mango agar mixture over top -- just note that the nata de coco will settle to the bottom of the vessel.
• Place the cups into the fridge to chill for 1-2 hours, until firmly set.

Nutrition

Calories: 55kcal | Carbohydrates: 13g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 57mg | Potassium: 146mg | Fiber: 1g | Sugar: 12g | Vitamin A: 612IU | Vitamin C: 15mg | Calcium: 27mg | Iron: 0.5mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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