Mango Coconut Pudding
Ingredients
- 2 cups mango puree from ~2 large ripe mangoes
- 1 can 13.5 oz full-fat coconut milk
- 1/4 cup honey or sugar
- 1 tbsp gelatin or agar-agar flakes
- 1 tsp vanilla
- Garnish: Toasted coconut fresh mango, mint
Instructions
- Bloom the gelatin/agar-agar in 3 tbsp water for 5 mins.
- Puree mango and sweetener until perfectly smooth.
- Heat coconut milk in a pan; whisk in bloomed thickener until dissolved.
- Remove from heat and whisk in mango puree and vanilla.
- Pour into glasses and refrigerate for 4 hours until set.
- Garnish and serve chilled.
Notes
Strain the mango puree if it's stringy.
Do not boil the coconut milk aggressively.
Use Ataulfo mangoes for the best "honey" flavor.
For a firmer pudding, increase thickener by 1/2 teaspoon.