Instructions
- WHISK cold water and cornstarch in medium saucepan until cornstarch is dissolved. Whisk in coconut milk, sweetened condensed milk and salt.
- BRING to a boil over medium heat, whisking constantly. Reduce heat to low; cook an additional 1 minute, whisking constantly. Remove from heat. Whisk in coconut extract, if desired. Pour into individual dessert dishes. Cool completely. Cover and chill.
- To serve: SPOON mango evenly over pudding. Sprinkle evenly with toasted coconut.
- * To toast coconut: Spread coconut on a microwave-safe plate. Microwave on HIGH 1 to 2 minutes or until lightly browned, tossing with a fork every 15 seconds.
Nutritional Facts:
- Serving Size 1/10 of recipe
- Calories Per Serving 340
- Total Fat 20 g
- Calories From Fat 180 g
- Saturated Fat 17 g
- Trans Fat 0 g
- Cholesterol 10 mg
- Sodium 170 mg
- Total Carbohydrates 38 g
- Dietary Fiber 2 g
- Sugars 29 g
- Protein 5 g
