Coconut milk paired with mango makes an extra smooth and delicious pudding. Creating the perfect ending to any meal.
Yield:
4 - 3/4 cup servings
Time:
20 minutes
Ingredients
1 ripe mango
1/2 cup sugar
2 Tbsp plus 1 tsp cornstarch
Pinch of salt
3 eggs
1 can Coconut Milk
(Optional) Toasted flaked coconut, extra chopped mango
Cooking Instructions
1 Peel and chop mango into small cubes. Reserve 1 cup and set aside. Use any remaining mango to eat or to garnish pudding.
2 Combine sugar, cornstarch and salt in a medium sauce pan (non-aluminium).
3 Add eggs and Coconut Milk and beat until well mixed. Cook over a medium heat, whisking constantly until pudding thickens. If lumps start to form, turn heat to low, and whisk vigorously until smooth. Remove from heat.
4 Gently mix reserved mango into pudding. Pour into small custard cups or decorative bowl. Cover and refrigerate until cool. Option: Decorate with toasted coconut or extra mango before serving.
