Coconut Pudding with Mango
(1/2 cup) servings
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3/4 cup cold water
1/2 cup cornstarch
2 (about 13.5 oz.) cans unsweetened coconut milk
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1/2 teaspoon salt
1 teaspoon coconut extract
1 fresh ripe mango, peeled and chopped
1/4 cup sweetened coconut flakes, toasted *
WHISK cold water and cornstarch in medium saucepan until cornstarch is dissolved. Whisk in coconut milk, sweetened condensed milk and salt.
BRING to a boil over medium heat, whisking constantly. Reduce heat to low; cook an additional 1 minute, whisking constantly. Remove from heat. Whisk in coconut extract, if desired. Pour into individual dessert dishes. Cool completely. Cover and chill.
To serve: SPOON mango evenly over pudding. Sprinkle evenly with toasted coconut.
* To toast coconut: Spread coconut on a microwave-safe plate. Microwave on HIGH 1 to 2 minutes or until lightly browned, tossing with a fork every 15 seconds.