
Light, creamy, and bursting with tropical flavor, this Chilled Mango Coconut Pudding is the perfect refreshing dessert after a bold and spicy meal. Made with ripe mangoes and silky coconut milk, this pudding has a naturally sweet, luscious texture with just a hint of citrus to brighten every spoonful. A touch of lemon or lime zest and toasted coconut flakes add the perfect contrast, making it both cooling and satisfying. Served cold, this dessert is a delightful way to cleanse the palate and indulge in something light yet decadent.
Ingredients
1-1/2 Cups Ripe Mango, pureed (fresh or frozen, thawed)
1 Cup Coconut Milk (canned full-fat for creaminess)
2 Tablespoons Agave Nectar (adjust for sweetness)
2 Tablespoons Water (for slurry)
2 tsp Cornstarch (add 1 more tsp for a thick rich pudding)
1 tsp Vanilla Extract (optional)
Pinch of Salt
1/2 tsp Lemon or Lime Zest (optional, for brightness)
Fresh Mango Chunks and Toasted Coconut Flakes for garnish
Instructions
Blend the mango puree, coconut milk, maple syrup, vanilla, and salt until smooth.
Heat the mixture in a saucepan over medium heat. In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry.
Thicken by whisking in the cornstarch slurry and stirring continuously for 2-3 minutes, until the mixture slightly thickens.
Pour into serving cups, let it cool, and refrigerate for at least 2 hours.
Garnish with fresh mango chunks and toasted coconut before serving.
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