If you’re looking for a delicious dessert that’s easy to make, look no further than this dairy-free Mango Coconut Milk Jelly Cake recipe! With just 4 ingredients, you can whip up a refreshing, tropical dessert that will impress your guests.
Also enjoy Strawberry Milk Jello made with real strawberries.
Mango Coconut Milk Jelly Cake brings paradise to your home
This refreshing vegan dessert combines the sweet, tangy flavors of fresh mangos with the creamy richness of coconut milk, making it perfect for summer parties or gatherings! It’s also gluten free and dairy free which means it’s suitable for those with dietary restrictions.
So next time you’re craving something sweet but don’t want to spend hours in the kitchen making it, give this easy four ingredient Mango Coconut Milk Jelly Cake recipe a try!
Trending now: White Milk Jello with cinnamon and vanilla.
Ingredient notes & substitutions
Here you’ll find tips and tricks to make this a really healthy jelly cake. So even diabetic friends and family and people on special diets can enjoy this jelly dessert. So, whether or not you’re vegan, paleo, gluten free, dairy free, sugar free or low carb, you’re in the right place.
Mango – Fresh, peeled and puréed.
Coconut Milk – Lite or full fat coconut milk. Concerned about calories and saturated fat? This Mango Coconut Milk Jelly Cake tastes great with lite coconut milk which has a lot less saturated fat and fewer calories than full-fat coconut milk. In fact, it’s the way I make it.
Granulated Sweetener of Choice – Sugar or your favorite sweetener. If calories are a concern, you can make this jelly cake with a zero-calorie sugar replacement. In fact, combining a sugar replacement with lite coconut milk means that one serving only has 49 calories. That’s pretty great!
Agar Agar or Gelatin – Agar agar is a zero-calorie, freeze-dried, flavorless vegan gelatin made from seaweed. Jellies made with agar agar are very soft and silky. If you aren’t vegan, you can also make this recipe with standard, unflavored gelatin. The cake will then have a jiggly jello texture. The Recipe Card below even explains how to make it both ways.
How to make Mango Coconut Milk Jelly Cake
To make this easy, dairy-free recipe, simply combine the ingredients. Then pour them into a pretty cake mold or cups. For more detailed instructions with measurements, see the Recipe Card below.
1. Purée the mangos.
2. Then put the mango purée and coconut milk in a blender and mix until smooth.
3. Pour the mango-coconut mixture into a cooking pan, slowly bring to a boil, reduce heat.
4. Stir in the granulated sweetener.
5. Stir in the agar agar or thickened gelatin and stir until dissolved.
6. Spray a cake pan with baking spray and pour the mango-coconut mixture into the mold.
7. Refrigerate until your jelly cake sets. This takes upwards of 5 hours. For best results, I recommend letting it set overnight, especially if you are using agar-agar. This is because agar-agar produces a softer and more delicate jelly cake than gelatin.
You might also like Keto Coconut Cake.
Tips & tricks to release mango coconut milk jelly or jello from a cake pan
1. Always grease or spray baking spray on your cake mold, even if you use a nonstick cake pan.
2. With your fingers on top of the cake, pull the Mango Coconut Milk Jelly away from the sides of the pan and also away from the center cone. This helps release the suction.
3. Put a plate or serving platter on top of the cake pan and flip. Note that you won’t be able to move the jelly cake after you flip it, so choose a nice plate. After flipping, put the plate on your work surface and remove the cake mold.
4. IF IT GETS STUCK: If the milk jelly is stuck in the mold, simply put hot (not boiling) water in a pan. If you use boiling water, you might melt the milk jelly. So dunk the mold in a pan of hot water for 5 seconds and try releasing again. If it doesn’t release, dunk it for another 5 seconds, etc. The jelly should release fairly quickly.
Or try Orange Milk Jello.
FAQs about Mango Coconut Milk Jelly Cake
No, this recipe is designed for mangos. Visit my jello cake recipes where you’ll find milk jello recipes in other flavors.
Yes, you can. It also tastes great with a combination of dairy milk, evaporated milk and heavy cream. When I make the dairy version, I use gelatin instead of agar agar.
Yes, I recommend making it the night before you plan to serve it. Agar-agar desserts and gelatin desserts are best eaten fresh. That’s because, after a few nights of regfrigeration, they start to water down a little.
Be sure to blend the mango and coconut milk well in a blender, so it’s silky smooth. Also adjust the sweetness as needed, since you may like your milk jelly a little sweeter than I do. It’s also important to grease the cake pan or to spray it with baking spray to ensure a smooth release.
Yes, you can make it with either gelatin or vegan agar agar. The recipe explains how to make it both ways.
Equipment corner: What you need to make this jelly cake
1 cake pan – You can make Mango Coconut Milk Jelly Cake in a pretty jello mold, bundt pan, loaf pan, or even in a bowl or cups. The recipe yields about 4 cups of liquid, so I used a small or 6-cup bundt pan which is not too big for the jelly cake. See the photo above of the filled bundt pan.
1 blender or immersion blender – I use a hand-held immersion blender to initially purée the mangos.
1 blender or immersion blender or food processor – to blend the puréed mango and coconut milk so it’s silky smooth.
1 pot – to heat up the ingredients to dissolve the sugar as well as the agar agar or gelatin.
1 serving platter – to flip the milk jelly onto. I’d like to point out that after you flip this tropical dessert, you can’t move the cake anymore. It has to stay on whatever platter it lands on, so select a nice platter.
If you love gelatin cakes, visit my jello recipes for more fun creations.
Storage tips for Mango Coconut Milk Jelly
To store your jelly cake: Refrigeration is required. It’s not a good idea to leave a jelly cake out for more than 30 minutes. It will, however, keep for a week in the refrigerator. Please note that jelly cakes made with agar agar or gelatin are not suitable for freezing.
DID YOU MAKE THIS MANGO COCONUT JELLY CAKE RECIPE?
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Mango Coconut Jelly Cake
- 1 Blender or Immersion Blender – I use a hand-held immersion blender to initially purée the mangos.
- 1 Blender or Immersion Blender or Food Processor to blend the puréed mango and coconut milk.
- 1 pot
- 1 Immersion Blender
- 1 Cake mold or cups or a bowl – If using a cake pan, opt for nonstick.
- 1⅔ cup Fresh, ripe, peeled and puréed mango
- 1⅔ cup Lite or full-fat coconut milk (1⅔ cups = one 13.5 oz can of coconut milk)
- 6 Tablespoons Granulated sweetener of choice Adjust to taste
- 4 Tablespoons Agar-agar or 2 packets of regular, unflavored gelatin
- If you make this with regular, unflavored gelatin, the first thing to do is to pour 2 envelops of gelatin into a small bowl and add ½ cup of water. It takes 5-10 minutes to thicken. So let it thicken while you do the rest.
- Peel the mangos and purée them.
- Put the mango purée and coconut milk in a blender or food processor and mix until smooth.
- Pour into a cooking pan, slowly bring to a boil, reduce heat.
- Stir in the granulated sweetener.
- Stir in the agar agar or thickened gelatin and stir until dissolved.
- Grease or spray a nonstick cake pan with baking spray and pour the mixture into the mold.
- Refrigerate until set. This takes upwards of 5 hours. I recommend letting it set overnight, especially if you are using agar-agar because agar-agar is more delicate than gelatin.
Release from pan
- With your fingers on top of the cake, pull the Mango Coconut Milk Jelly away from the sides of the pan and away from the center cone. This helps release the suction.
- Put a plate or serving platter on top of the cake pan and flip. Note that you won't be able to move the jelly after you flip it, so choose a nice plate. Put the plate on your work surface and remove the cake mold.
- Tip: If the milk jelly is stuck in the mold, simply put hot (not boiling) water in a pan. If you use boiling water, you might melt the milk jelly. So dunk the mold in hot water for 5 seconds and try releasing again. If it doesn't release, dunk it for another 5 seconds, etc. The jelly will eventually release.