Step 1

In a medium bowl, cover the gelatin with the boiling water and immediately stir until it's dissolved.

Step 2

In the pitcher of a blender, combine 1 1/2 cups (12 ounces/340 grams) of the mango with the coconut milk and blend until smooth. Add honey to taste, if desired, and blend to incorporate. Add the gelatin mixture to the blender and pulse a few times to combine.

Step 3

Divide the mixture among six (6- to 8-ounce) ramekins or jars. Cover and refrigerate until set, about 3 hours.

Step 4

Finely dice the remaining mango. Top each cup with a sixth of the diced mango, sprinkle with the coconut and serve.

Step 5

NOTE: If using frozen mango, defrost first.

Step 6

CORRECTION: An earlier version of this recipe included an incorrect amount for the mango that is blended for the pudding. This version has been updated.