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Quick Mango Coconut Pudding
70% authentic · Fusion
A simplified and slightly richer version of mango pudding, using coconut milk for a tropical twist and a quicker setting time. Perfect for when you need a delicious dessert in a hurry.
Ingredients
- Ripe mangoes2 large
- Coconut milk (full fat)1 can (13.5 oz)
- Sweetened condensed milk1/2 cup
- Cornstarch3 tablespoons
- Water1/4 cup
- Toasted coconut flakes (for garnish)2 tablespoons
Steps
- 1
Puree 1.5 mangoes until smooth. Set aside.
- 2
In a saucepan, whisk together cornstarch and 1/4 cup water until smooth.
- 3
Add coconut milk and sweetened condensed milk to the saucepan. Stir well.
- 4
Cook over medium heat, stirring constantly, until the mixture thickens to a pudding consistency.
- 5
Remove from heat. Stir in the mango puree until fully incorporated.
- 6
Pour into serving glasses or bowls.
- 7
Chill in the refrigerator for at least 2 hours, or until firm.
- 8
Garnish with toasted coconut flakes and fresh mango dice before serving.
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