Coconut Pudding with MangoSave IconSave IconSave IconPrint IconShare IconSave IconPrint IconShare IconSave IconSave Icon

Name: Coconut Pudding with MangoSave IconSave IconSave IconPrint IconShare IconSave IconPrint IconShare IconSave IconSave Icon
Ingredients: 3/4 cup cold water; 1/2 cup cornstarch; 2 (about 13.5 oz.) can unsweetened coconut milk; 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk; 1/2 teaspoon salt; 1 teaspoon coconut extract; 1 fresh ripe mango, peeled and chopped; 1/4 cup sweetened coconut flakes, toasted *

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Coconut Pudding with MangoSave IconSave IconSave IconPrint IconShare IconSave IconPrint IconShare IconSave IconSave Icon

Ingredients

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3/4 cup cold water1/2 cup cornstarch2 (about 13.5 oz.) can unsweetened coconut milk1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk1/2 teaspoon salt1 teaspoon coconut extract1 fresh ripe mango, peeled and chopped1/4 cup sweetened coconut flakes, toasted *

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Instructions

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Instructions WHISK cold water and cornstarch in medium saucepan until cornstarch is dissolved. Whisk in coconut milk, sweetened condensed milk and salt.BRING to a boil over medium heat, whisking constantly. Reduce heat to low; cook an additional 1 minute, whisking constantly. Remove from heat. Whisk in coconut extract, if desired. Pour into individual dessert dishes. Cool completely. Cover and chill.To serve: SPOON mango evenly over pudding. Sprinkle evenly with toasted coconut.* To toast coconut: Spread coconut on a microwave-safe plate. Microwave on HIGH 1 to 2 minutes or until lightly browned, tossing with a fork every 15 seconds.