Ingredients with Measurements:
- 1 cup coconut milk
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 ripe mango, peeled and diced
Special Equipment Needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Serving dishes
Step-by-Step Instructions:
1. In a medium saucepan, combine the coconut milk, whole milk, sugar, cornstarch, and salt.
2. Whisk the mixture until the cornstarch is fully dissolved.
3. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil.
4. Reduce the heat to low and continue cooking for 2-3 minutes, whisking constantly, until the mixture is smooth and thick.
5. Remove the saucepan from the heat and stir in the vanilla extract.
6. Pour the mixture into a mixing bowl and let it cool to room temperature.
7. Once the mixture has cooled, divide it evenly among serving dishes.
8. Top each serving with diced mango.
9. Chill the pudding in the refrigerator for at least 1 hour before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Cooking temperature: Medium heat
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories: 310
- Fat: 16g
- Carbohydrates: 41g
- Protein: 3g
- Fiber: 1g
- Sugar: 34g
Substitutions for ingredients:
- You can use almond milk or soy milk instead of whole milk.
- You can use honey or maple syrup instead of sugar.
- You can use arrowroot powder instead of cornstarch.
Variations:
- You can add shredded coconut to the pudding for extra texture.
- You can use other fruits such as pineapple or papaya instead of mango.
Tips and Tricks:
- Make sure to whisk the pudding constantly while cooking to prevent lumps from forming.
- You can adjust the sweetness of the pudding by adding more or less sugar.
- You can also add a pinch of cinnamon or nutmeg for extra flavor.
Storage Instructions:
- Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- You can reheat the pudding in the microwave or on the stovetop over low heat.
Presentation Ideas:
- Serve the pudding in clear glass dishes to show off the layers of coconut and mango.
- Garnish each serving with a sprig of fresh mint.
Garnishes:
- Fresh mint leaves
- Shredded coconut
- Chopped nuts
Pairings:
- Serve the pudding with a cup of hot tea or coffee.
Suggested Side Dishes:
- Fresh fruit salad
- Coconut macaroons
Troubleshooting Advice:
- If the pudding is too thick, you can thin it out with a little more milk.
- If the pudding is too thin, you can add a little more cornstarch.
Food Safety Advice:
- Make sure to use ripe mangoes to avoid any risk of foodborne illness.
- Store the pudding in the refrigerator at all times to prevent bacterial growth.
Food History:
- Coconut pudding is a popular dessert in many Asian and Caribbean countries.
Flavor Profiles:
- Creamy, sweet, and tropical.
Serving Suggestions:
- Serve the pudding chilled for best results.
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Region: Thai