Preparation

• 1 Place coconut and water in a medium saucepan and bring to a boil. Remove from heat and let sit for one hour.
• 2 Transfer cooled coconut water to a food processor or blender and add milk, mango, cornstarch, sugar, allspice and orange zest. Puree, on high, until mango is completely pureed, or leave little chunks if desired.
• 3 Transfer to a medium saucepan and bring to boiling over medium high heat, stirring almost constantly. Reduce to medium and cook, still constantly stirring, for an additional 3 minutes, or until thickened. Remove from heat to spoon into individual serving dishes or one large bowl. Cover and refrigerate completely.
• 4 Serve with whipped topping or toasted coconut (see NOTE below) over the top.
• 5 * If you decide to use fresh mango, make sure it is very ripe and softened.
• 6 * Prep time increases to 15 minutes if using fresh mango.
• 7 NOTE: Toasting coconut is as simple as placing shredded coconut in a dry skillet over medium high heat. Let cook, stirring frequently once hot, for about 2 minutes or longer, depending on how toasted you desire. Immediately remove coconut from skillet onto plate or bowl.