Tropical Dream Pudding

Allergens

Eggs, Dairy

Ingredients

• 1 cup fresh mango, diced
• 1 cup full
• fat coconut milk
• 1/2 cup heavy cream
• 3 large egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons spiced rum
• 1 teaspoon vanilla extract
• A pinch of salt
• Fresh berries, for garnish

Instructions

1. In a small saucepan, combine the coconut milk, heavy cream, and a pinch of salt. Bring to a gentle simmer over medium heat, then remove from heat.
2. In a separate bowl, whisk together the egg yolks and sugar until pale and creamy. Slowly pour in the warm coconut mixture, stirring constantly.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take around 5 7 minutes.
4. Remove from heat and stir in the vanilla extract and spiced rum. Allow to cool slightly before straining into a large bowl.
5. Add the diced mango to the warm custard and stir gently to combine. Cover and refrigerate until chilled, at least 2 hours or overnight for best results.
6. To serve, scoop the pudding into small glasses or dessert dishes, garnish with fresh berries, and enjoy.

Chef’s Insight

To add a touch of elegance, use a fine mesh sieve when straining the custard to create a smooth texture.

Notes

Adjust the spiced rum according to your preference for alcohol content.