Mango Coconut Pudding is a delicious, tropical dessert that combines the sweetness of ripe mangoes with the creamy richness of coconut. Here’s a simple recipe to make it:
Ingredients:
- 1 ripe mango (peeled and cubed)
- 1 can (400ml) coconut milk
- 1/2 cup coconut cream
- 1/4 cup sugar (adjust to taste)
- 2 tbsp cornstarch
- 1/2 tsp vanilla extract (optional)
- Pinch of salt
- 1/4 cup water
Instructions:
- Prepare Mango Puree:
- Blend the peeled and cubed mango in a blender or food processor until smooth. Set aside.
- Make the Coconut Mixture:
- In a medium saucepan, combine the coconut milk, coconut cream, sugar, and salt.
- Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the mixture is heated through.
- Thicken the Pudding:
- In a small bowl, dissolve the cornstarch in 1/4 cup of water, making sure there are no lumps.
- Slowly pour the cornstarch mixture into the heated coconut milk mixture while stirring constantly to prevent clumping.
- Continue to cook and stir until the mixture thickens to a pudding-like consistency (about 5-7 minutes).
- Combine Mango and Coconut Mixture:
- Once the coconut mixture has thickened, remove it from the heat.
- Stir in the mango puree and vanilla extract (if using), mixing until smooth and well combined.
- Cool and Set:
- Pour the pudding into serving cups or bowls. Let it cool at room temperature for a bit, then refrigerate for at least 2-3 hours or until set.
- Serve:
- Once chilled, garnish with fresh mango chunks, shredded coconut, or mint leaves if desired.
Tips:
- If you prefer a smoother texture, you can strain the mango puree before adding it to the coconut mixture.
- For extra texture, try adding a sprinkle of toasted coconut flakes or chia seeds before serving.
Enjoy your Mango Coconut Pudding as a refreshing and tropical treat!
