Coconut Mango Pudding Recipes

Steps:

• In large bowl, beat eggs, sugar, apricot preserves and butter until combined. Add coconut milk, vanilla and vinegar; stir to combine (batter will be thin). In another bowl, whisk flour, baking soda and salt. Gradually stir flour mixture into batter just until moistened. Transfer to a greased 5-qt. slow cooker. Cook, covered, on high until a toothpick inserted in cake comes out with moist crumbs, 2-1/2 to 3 hours., Meanwhile, for sauce, whisk together coconut milk, butter, sugar, apricot preserves and extract until smooth. Poke holes in warm cake with a skewer or chopstick. Pour mixture evenly over pudding; let stand to allow pudding to absorb sauce, 15-20 minutes. Serve with chopped mango, coconut and a dollop of whipped topping.

Steps:

• 1. Combine sugar, cornstarch and salt in a medium saucepan. Add eggs and coconut milk and beat until well mixed. Cook over medium heat whisking constantly until pudding thickens, about 3 to 4 minutes. (If lumps form, turn heat to low and whisk vigorously until smooth.)
• 2. Remove from heat, mix mango into pudding. Pour into serving dish. Cover and refrigerate until cool.
• 3. Decorate with toasted coconut. Enjoy!

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours., In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.

Steps:

• Preheat the oven to 325 degrees F.
• Place the flour and confectioners' sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the 2 sticks of butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes.
• Spray eight 4-inch fluted tart pans with removable bottoms with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes.
• Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling.
• To make the pastry cream, add the egg yolks, 4.4 ounces (125 grams) of the granulated sugar and the cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated together.
• Add the coconut milk, salt and vanilla beans with the pod into a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer on low speed. It's important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the remaining 3 1/2 tablespoons (50 grams) butter one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes. Transfer to a pastry bag and set aside.
• To make the glaze, set up an ice bath in a large bowl and set aside. Add the gelatin sheets to a bowl with some water to bloom for 5 to 10 minutes. Add 3.8 ounces (110 grams) of water and the remaining 3.8 ounces (110 grams) of granulated sugar to a small saucepan. Turn the heat to medium-high and stir to melt the sugar. Add the lemon juice, then the bloomed gelatin and stir over medium heat until melted. Transfer into a bowl and set over the ice bath.
• Arrange the mango slices in a line and fan out. Roll to create a rose. Fill each tart shell with pastry cream and top with a mango rose. Brush the glaze over the top of each mango tart. Serve with freshly whipped cream.

Steps:

• Bring 3 cups of water to a boil in a medium pot over medium heat. Stir in the rice, cover, turn to low and let simmer until the rice has absorbed all the water and is tender, about 20 minutes. (You can also cook the rice in a rice cooker.)
• In a large saucepan over low heat, combine the coconut milk, sugar, vanilla, salt and orange zest and cook until the mixture is hot and the sugar is dissolved, 4 to 5 minutes; do not let the mixture boil or the coconut milk could curdle. Stir in the cooked rice, cover and cook on low until thick and the rice has absorbed most of the coconut milk, for an additional 15 to 20 minutes.
• To serve, scoop the rice pudding into individual bowls, top with diced mango and garnish with mint sprigs.

Steps:

• Blend 1 1/2 cups mango in blender. Reserve remaining 1/2 cup.
• Combine sugar, cornstarch and salt in a medium sauce pan (non-aluminum).
• Add eggs and Coconut Milk and beat until well mixed. Cook over a medium heat, whisking constantly until pudding thickens. If lumps start to form, turn heat to low, and whisk vigorously until smooth. Remove from heat.
• Gently stir blended mango into pudding. Pour into small custard cups or decorative bowl. Cover and refrigerate until cool. Option: Decorate with toasted coconut & reserved mango before serving -- or just eat them remaining 1/2 cup of mango by your bad self.