Coconut Mango Pudding

20 minutes
4 – 3/4 cup servings
Coconut Mango Pudding
20 minutes
4 – 3/4 cup servings
A Taste of Thai Coconut Milk paired with mango makes an extra smooth pudding.
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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

  1. Peel and chop mango into small cubes. Reserve 1 cup and set aside. Use any remaining mango to eat or to garnish pudding.
  2. Combine sugar, cornstarch and salt in a medium sauce pan (non-aluminum).
  3. 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.
  4. 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

A Taste of Thai Unsweetened Coconut Milk
Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
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