Coconut Mango Pudding
1/2 cup granulated sugar
2 Tablespoons cornstarch
1/4 teaspoon salt
3 large eggs
1 can (13 - 14 ounce) coconut milk
3/4 teaspoon vanilla
1 cup mango (peeled, pitted and cut into 1/2-inch cubes)
Toasted coconut, for garnish (optional)
additional cubed mango, for garnish (optional)
Combine sugar, cornstarch and salt in a nonreactive saucepan. Add the eggs and the coconut milk. Cook over a medium-high heat, whisking constantly until the pudding thickens, about 3 - 4 minutes. Remove from heat. Stir in vanilla and mango.
Divide pudding between four small custard cups or a small decorative bowl. Cover and refrigerate until cold, about 3 - 4 hours.
If desired, garnish with toasted coconut or mango before serving.
Pairs Well With
This smooth, light pudding is the perfect ending to a summer meal. Plus its easy, easy, easy. This is a wonderful and light finish to any meal.