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Mango and Coconut Pudding
Created by: Howcan Team
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 can (13.5 oz) coconut milk
- 1/4 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Toasted coconut flakes and mint leaves for garnish
Instructions
- In a blender, puree the diced mangoes until smooth. Set aside.
- In a saucepan, combine the coconut milk, sugar, cornstarch, and salt. Whisk until smooth.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Cook for 2-3 minutes until the mixture thickens.
- Remove the saucepan from the heat and stir in the pureed mango and vanilla extract until well combined.
- Divide the pudding into serving glasses or bowls and refrigerate for at least 1 hour to set.
- Before serving, garnish with toasted coconut flakes and mint leaves. Enjoy!
Mango and Coconut Pudding is a delightful tropical dessert that originated in Southeast Asia, where mangoes and coconuts are abundant. This creamy and refreshing pudding has a rich history dating back centuries, with its roots in Thai and Malaysian cuisine. Renowned chefs like David Thompson and Christina Arokiasamy have popularized this dessert in their restaurants, infusing it with their own unique twists. The best versions of this dish can be found in Thailand and Malaysia, where the ripest mangoes and freshest coconuts are used to create a luscious and aromatic pudding. The key to a perfect Mango and Coconut Pudding lies in using ripe, sweet mangoes and freshly squeezed coconut milk, ensuring a harmonious blend of flavors. For a unique twist, some chefs incorporate pandan leaves or palm sugar to enhance the pudding's fragrance and sweetness.
25 min
4 servings
280 calories
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