Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Coconut Mango Pudding
20 minutes
4 – 3/4 cup servings
20 minutes
4 – 3/4 cup servings
A Taste of Thai Coconut Milk paired with mango makes an extra smooth pudding.
Ingredients
- 1 ripe mango
- 1/2 cup sugar
- 2 tablespoons plus 1 teaspoon cornstarch
- Pinch of salt
- 3 eggs
- 1-13.5 oz can Coconut Milk
- Optional: Toasted flaked coconut, extra chopped mango
Directions
- 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 sauce pan (non-aluminum).
- Add eggs and Coconut Milk and beat until well mixed. Cook over a medium heat, whisking constantly until pudding thickens. If lumps start to 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. Option: Decorate with toasted coconut or extra mango before serving.
In This Recipe