Coconut Mango Pudding

Such a pleasingly sweet pudding with just enough sugar to "sweeten the pot". The mango stands out really well with that hint of coconut and allspice to warm it up a bit.

Coconut Mango Pudding

Prep Time

5 minutes

Cook Time

65 minutes

Serves

3 people

Such a pleasingly sweet pudding with just enough sugar to “sweeten the pot“. The mango stands out really well with that hint of coconut and allspice to warm it up a bit.

Ingredients

  • 1/4 cup shredded coconut, sweetened or unsweetened
  • 1 cup water
  • 1 can (12 oz.) evaporated skim or whole milk
  • 1 cup frozen, thawed mango chunks*
  • 5 teaspoons cornstarch
  • 1/2 cup granulated sugar
  • 1/4 teaspoon allspice
  • 1/4 teaspoon grated orange zest
  • For Garnish toasted coconut, optional

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.

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