“Exquisite Vegan Pakistani Dessert: Mango Coconut Pudding”

Allergens

Nuts (almonds and pistachios)

Ingredients

• 2 cups coconut milk
• 1 cup almond milk
• 3/4 cup sugar
• 1/4 teaspoon salt
• 3 tablespoons cornstarch
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon cardamom powder
• 2 cups diced fresh mango
• 1/2 cup shredded coconut, toasted
• 1/4 cup chopped pistachios, for garnish

Instructions

1. In a medium saucepan, combine the coconut milk, almond milk, sugar, salt, and cornstarch. Whisk until smooth.
2. Add the vanilla extract, cardamom powder, and half of the diced mango to the mixture. Stir well.
3. Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat.
4. Pour the pudding into individual serving dishes and let cool. Cover and chill in the refrigerator for at least 2 hours or overnight.
5. Top with remaining diced mango, toasted coconut, and chopped pistachios before serving.

Chef’s Insight

The combination of mango and coconut flavors creates a delicious contrast in this vegan dessert.

Notes

Be sure to use ripe mangoes for the best flavor and texture in this dessert.