7 OR LESS • COCONUT MANGO DESSERT
Fruity pudding helps cool palate
Associated Press
Coconut milk paired with mango makes an extra-smooth and delicious pudding. Imagine it as the perfect ending to a meal — especially as something to cool the palate after the spicy dishes that are so popular nowadays.
Associated Press
The recipe received rave reviews from testers including children — it's almost easy enough for the youngsters to make.
Coconut Mango Pudding is an extra smooth dessert, the perfect ending to a spicy dish. The recipe is also simple enough for youngsters.
Coconut Mango Pudding
- 1 ripe mango
- 1/2 cup sugar
- 2 tablespoons plus 1 teaspoon cornstarch
- Pinch of salt
- 3 eggs
- 13 1/2-ounce can coconut milk
- Toasted flaked coconut, extra chopped mango, optional garnishes
Peel and chop mango into small cubes. Reserve 1 cup and set aside. Use any remaining mango to eat or to garnish pudding.
Combine sugar, cornstarch and salt in a medium saucepan (non-aluminum). Add eggs and coconut milk and beat well. Cook over a medium heat, whisking constantly until pudding thickens, about 3 to 4 minutes.
If lumps form, turn heat to low and whisk vigorously until smooth. Remove from heat. Gently mix reserved mango into pudding.
Pour into small custard cups or decorative bowl. Cover and refrigerate until cool. Decorate with toasted coconut or extra mango before serving, if desired.
Makes four 3/4-cup servings.
Recipe from "A Taste of Thai" by Andre Prost. On the Web: www.atasteofthai.com.
