Creamy Mango Coconut Pudding
Ingredients:
2 cups ripe mango flesh, diced
1 cup full-fat coconut milk
1/2 cup heavy cream (or extra coconut milk for dairy-
free)
1/3 cup granulated sugar (adjust to taste)
2 tablespoons cornstarch
1/4 cup cold water
1 teaspoon vanilla extract
Pinch of salt
For garnish (optional)
Toasted coconut flakes
Fresh mango cubes
Mint leaves
Directions:
Blend mango flesh until completely smooth and set
aside.
In a saucepan, whisk coconut milk, heavy cream, sugar,
vanilla, and salt over medium heat.
Dissolve cornstarch in cold water and add to the
saucepan.
Cook, stirring constantly, until the mixture thickens and
gently bubbles.
Remove from heat and stir in the mango purée until fully
combined.
Pour pudding into serving glasses or bowls.
Cover and refrigerate for at least 2 hours until chilled and
set.
Garnish with toasted coconut, mango cubes, or mint
before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes |
Total Time: 2 hours 20 minutes
Kcal: 290 kcal | Servings: 4 servings

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