Enchanting Thai Tropical Delight

Allergens

Tree Nuts (Almonds)

Ingredients

• 1 cup full fat coconut milk
• 2 cups soy milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 3 ripe mangoes, diced
• 2 cups passion fruit pulp
• 1/2 cup shredded coconut, toasted
• 1/4 cup almond slivers, toasted

Instructions

1. In a medium saucepan over low heat, whisk together the soy milk and cornstarch until fully combined. Add sugar and stir until dissolved. Gradually pour in the coconut milk while continuously whisking.
2. As the mixture begins to thicken, add the vanilla extract and continue to cook on low heat for 5 minutes. Remove from heat and allow to cool completely.
3. In a large glass serving dish, layer half of the mangoes followed by half of the passion fruit pulp. Pour the cooled milk mixture over the fruits evenly. Top with remaining mangoes and passion fruit.
4. Sprinkle with shredded coconut and almond slivers to finish. Chill for at least 3 hours before serving.

Chef’s Insight

The combination of tropical fruits with the creamy coconut pudding creates an explosion of flavors reminiscent of a warm Thai evening.

Notes

This recipe can be adapted to include a variety of tropical fruits, such as pineapple or guava.