Coconut Mango Pudding October 3, 2007

 

Coconut Mango Pudding

Serves 6

1 ripe mango

½ cup sugar

2 Tablespoons plus 1 teaspoon cornstarch

Pinch salt

3 eggs

13-1/2 oz. Can light coconut milk

Toasted, flaked coconut, extra mango for optional garnishes

Peel and chop the mango into small cubes.  Reserve 1 cup and set aside.  Use any remaining mango to eat or garnish pudding.

Combine sugar, cornstarch and salt in a medium saucepan (non-aluminum).  Add eggs and coconut milk and beat until well mixed.  Cook over medium heat, whisking constantly until pudding thickens, about 3-4 minutes.  If lumps start to form, turn heat to low and whisk vigorously until smooth.  Remove from heat.  Gently mix reserved mango into pudding.

Pour into small custard cups or decorative bowl.  Cover and refrigerate until cool.  Decorate with toasted coconut or extra mango before serving, if desired.

1 serving = cal, 148, pro, 4.9 g, carb, 25.6 g, fat, 4.2 g