Coconut Mango Pudding
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- 1 c
- cubed mango
- 1/2 c
- 2 tablespoon + 1 teaspoon cornstarch
- pinch of salt
- 13 1/2 oz
- coconut milk
- toasted flaked coconut
1Combine sugar, cornstarch and salt in a medium sauce pan.
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 form, turn heat to low and whisk vigorously until smooth.)
2Remove from heat, mix mango into pudding.
Pour into serving dish.
Cover and refrigerate until cool.
3Decorate with toasted coconut.