Coconut Mango Pudding

1. 1

   Blend 1 1/2 cups mango in blender. Reserve remaining 1/2 cup.

2. 2

   Combine sugar, cornstarch and salt in a medium sauce pan (non-aluminum).

3. 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.

4. 4

   Gently stir blended mango into pudding. Pour into small custard cups or decorative bowl. Cover and refrigerate until cool. Option: Decorate with toasted coconut & reserved mango before serving -- or just eat them remaining 1/2 cup of mango by your bad self.

* Per serving · 4 servings · Values may vary.

No additional tips available.