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Coconut Mango Pudding

Andre Prost Coconut Milk paired with mango makes an extra smooth pudding.
TIME
20 minutes
YIELD
4 - 3/4 cup servings
INGREDIENTS
1 ripe mango
1/2 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
Pinch of salt
3 eggs
1-13.5 oz can Andre Prost Coconut Milk
Optional: Toasted flaked coconut, extra chopped mango
DIRECTIONS
Step 1
Peel and chop mango into small cubes. Reserve 1 cup and set aside. Use any remaining mango to eat or to garnish pudding.
Step 2
Combine sugar, cornstarch and salt in a medium sauce pan (non-aluminum).
Step 3
Add eggs and Coconut Milk and beat until well mixed. Cook over a medium heat, whisking constantly until pudding thickens. If lumps start to form, turn heat to low, and whisk vigorously until smooth. Remove from heat.
Step 4
Gently mix reserved mango into pudding. Pour into small custard cups or decorative bowl. Cover and refrigerate until cool. Option: Decorate with toasted coconut or extra mango before serving.

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