Coconut Pudding with Mango & Toasted Coconut

Ingredients

• 400 mlcoconut milk
• 150 mlfull-fat milk
• 35 gcornflour
• 40 gcaster sugar
• 1 tspvanilla extract
• 1mango — ripe
• 25 gshredded coconut
• fine sea salt — pinch

Method

1. 1

   Pour 100 ml of the milk into a small bowl and stir in the cornflour until smooth.

2. 2

   Add the coconut milk, remaining 50 ml milk, sugar, vanilla, and a pinch of salt to a saucepan.

3. 3

   Heat, stirring, over medium heat until the mixture is hot, but do not let it boil yet.

4. 4

   Stir the cornflour mixture again and pour it into the coconut milk.

5. 5

   Simmer gently for 2–3 minutes, continuing to stir. The pudding will now clearly thicken.

6. 6

   Divide the pudding among four small glasses or bowls.

7. 7

   Let cool slightly, then refrigerate for at least 2 hours.

8. 8

   Briefly toast the shredded coconut in a dry frying pan until lightly golden brown.

9. 9

   Peel the mango and cut the flesh into small cubes.

10. 10

    Just before serving, distribute the mango over the coconut pudding and sprinkle with the toasted coconut.