Coconut milk paired with mango makes an extra-smooth and delicious pudding. Imagine it as the perfect ending to a meal — especially as something to cool the palate after the spicy dishes that are so popular nowadays.
The recipe received rave reviews from testers, including children — it’s almost easy enough for the youngsters to make themselves.
Coconut mango pudding
The preparation and cooking time is 20 minutes.
1 ripe mango
cup sugar
2 tablespoons plus 1 teaspoon cornstarch
Pinch of salt
3 eggs
13-ounce can coconut milk
Toasted flaked coconut, extra chopped mango (optional garnishes)
Peel mango, and chop it into small cubes. Reserve 1 cup and set aside. Use any remaining mango to eat or to garnish pudding.
Combine sugar, cornstarch and salt in a medium saucepan (non-aluminum). Add eggs and coconut milk, and beat until well-mixed. Cook over medium heat, whisking constantly until pudding thickens, about 3 to 4 minutes.
If lumps start to form, turn heat to low and whisk vigorously until smooth. Remove from heat. Gently mix reserved mango into pudding.
Pour into small custard cups or decorative bowl. Cover and refrigerate until cool. Decorate with toasted coconut or extra mango before serving, if desired.
Makes 4 3/4-cup servings.
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