Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Coconut Mango Pudding
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- #42051
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 ripe mango
1/2 cup sugar
2 tablespoons cornstarch, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon cornstarch
1 pinch salt
3 eggs
1 can (13.5 ounce size coconut milk
3/4 teaspoon vanilla extract
toasted flaked coconut
extra chopped mango
directions
Peel and chop mango into small cubes. Reserve 1 cup and set aside. Use any remaining mango to eat or to 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 a medium heat, whisking constantly until pudding thickens, about 3 to 4 minutes.
If lumps start to form, turn heat to low and whisk vigorously until smooth. Remove from heat. Stir in vanilla. Gently mix reserved mango into pudding.
Chill the pudding. First, pour into small custard cups or decorative bowl. Then cover and refrigerate until cool.
Decorate with toasted coconut or extra mango before serving, if desired.
added by
GlennMyers
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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