Coconut Pudding with Mango and Kiwi Purees

This is a very nice, light treat to enjoy anytime of the year. It bring the taste of the tropics even if it’s wintertime.

Serving Size: 4

Ingredients:

for the coconut pudding:

• 1/2 cup flaked coconut
• 1 -14 ounce can coconut milk
• 6 tablespoons cornstarch
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• spray oil for the custard cups
• 1 mango
• 3-4 kiwis
• spring of mint, lemon verbena or stevia as optional extra garnish

Directions:

1. Oil 4 individual custard cups.
2. Heat a frying pan and lightly toast the coconut. Stir constantly as the coconut browns very quickly. (We used non-sweetened coconut, as that as all we can get. You can also use the sweetened if you want. If so I would put 1/2 as much sugar in the coconut milk.)
3. Put 1/2 cup of the coconut milk into a small bowl.
4. Add the cornstarch and mix well.
5. Put the rest of the can of coconut milk in a medium saucepan and heat.
6. Add the sugar and stir to blend.
7. Stir over a medium heat until the sugar is dissolved.
8. Slowly add the coconut milk that had been mixed with the cornstarch.
9. Stir well and add the vanilla.
10. Continue stirring vigorously as the mixture cooks. Do not let it boil.
11. Add in the toasted coconut and continue stirring.
12. As it cooks, it becomes quite thick. While stirring, the mixture will come away from the sides of the pan. It will be about 6-8 minutes of cooking and stirring.
13. When it is very thick, spoon the pudding into the 4 individual custard cup.
14. Allow to cool and place in the refrigerator until ready to serve.
15. It should be hardened in 2-3 hours.

to make the purees:

1. Slice the sides of the mango away from the stone. Peel the skin, reserve 1/4 of the mango to slice as garnishing pieces.
2. Cut the mango in pieces, place in a small bowl and puree.
3. If the mango is not very ripe, you may want to add sweetener of some sort. You can use pear juice, agave syrup, a sweet white wine or powdered sugar.
4. Peel the kiwis.
5. Save 1 kiwi to slice for garnishing, puree the rest of the kiwis in a separate bowl from the mango.

To serve the dessert:

1. Peel and thinly slice the remaining piece of mango.
2. Slice the kiwi in thin slices.
3. Un-mold the coconut pudding by “running” a knife around the edge of the custard cup. Or, you can set the cup in a bowl of very hot water for a minute and then un-mold. Un-mold by turning the cup upside down on top of a plate.
4. Spoon a 1-2 tablespoons of mango puree over the coconut.
5. Place 1-2 tablespoons of the kiwi puree on the other side, and garnish with slices of kiwi and mango.
6. We placed a small sprig of stevia leaves on top also as a garnish.