Coconut Mango Pudding extra smooth

Coconut milk paired with mango makes an extra smooth and delicious pudding. Imagine it as the perfect ending to a meal — especially as something to cool the palate after the spicy dishes that are so popular nowadays.

The recipe received rave reviews from testers including children — it’s almost easy enough for the youngsters to make themselves.

Coconut Mango Pudding

Recipe from Andre Prost-A Taste of Thai

1 ripe mango

1/2 cup sugar

2 tablespoons plus 1 teaspoon cornstarch

Pinch of salt

3 eggs

13 1/2 -ounce can coconut milk

Toasted flaked coconut, extra chopped mango, optional garnishes

Peel and chop mango into small cubes. Reserve 1 cup and set aside. Use any remaining mango to eat or to garnish pudding.

Combine sugar, cornstarch and salt in a medium saucepan (non-aluminum). Add eggs and coconut milk and beat until well mixed. Cook over a medium heat, whisking constantly until pudding thickens, about 3 to 4 minutes. If lumps start to form, turn heat to low, and whisk vigorously until smooth. Remove from heat. Gently mix reserved mango into pudding.

Pour into small custard cups or decorative bowl. Cover and refrigerate until cool. Decorate with toasted coconut or extra mango before serving, if desired.

Yield: Four 3/4 -cup servings.

Approximate nutrition per serving: 385 calories, 23.5 grams fat (18.8 grams saturated, 52 percent fat calories, 7 grams protein, 41 grams carbohydrate, 159 milligrams cholesterol, 2 grams dietary fiber, 61 milligrams sodium.