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

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.