Coconut Mango Pudding
  • Servings: 4
  • 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)
  1. 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.
  2. Divide pudding between four small custard cups or a small decorative bowl. Cover and refrigerate until cold, about 3 - 4 hours.
  3. If desired, garnish with toasted coconut or mango before serving.
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.