Mango & Coconut Mahalabiya -Egyptian Dessert Pudding (*Gfree

1. 1

   Whisk sugar with 2 cups Milk and 1 cup Half and Half on medium heat until warm and sugar dissolved.

2. 2

   Add 1 tsp Vanilla Extract.

3. 3

   In a separate bowl whisk Corn Starch with 1 cup of Coconut milk and 1 cup of Mango Juice to incorporate. Then, add it slowly to Sugar-milk mixture while stirring quickly until it starts to thicken. I like to keep the heat on medium and just be patient for it to thicken rather than turn up the heat and burn the cornstarch.

4. 4

   * It is very, very important to whisk quickly and scrape the bottom of the pot with the whisk to make sure the cornstarch isn't sticking.

5. 5

   At this time you can add Mango pieces fresh or frozen and let them break down into the custard.

6. 6

   Turn heat down to low. Cook for 5 minutes.

7. 7

   Take mixture off heat and wait until the temperature goes down a little.

8. 8

   You're almost done. Pour the Mehalabeya into individual dessert dishes.

9. 9

   Let cool on counter then top with Toasted Coconut and wrap each dish with saran wrap and place in fridge to chill and firm up.

10. 10

    * Serve with more fresh Mango if you like.

11. 11

    Refrigerate and Serve Mahalabiya cold.

* Per serving · 4 servings · Values may vary.