In a pan or pot, pour the coconut cream.

Add milk, sugar, and condensed milk to the pan.

Then, stir and heat the ingredients on a medium-low fire.

Stir continuously in one direction.

Turn off the heat when the mixture is hot.

Next, prepare the gelatin by soaking it in cold water. The gelatin should soften and become gelatinous.

Afterward, add the soaked gelatin to the coconut cream mixture in the pan.

Stir the mixture well until the gelatin is well-incorporated.

After that, prepare the mango by cutting it into small cubes.

Place the mango cubes in your dessert bowl or container.

Then, pour the coconut cream mixture onto the mango cubes.

Shake the container to spread the mixture and mangoes evenly.

Refrigerate it for 6 hours or until it solidifies.

Lastly, unmold by removing the pudding from the container.

Enjoy and serve it while cold. This dessert can last up to 3 to 5 days in the fridge.