Wednesday, 22 February 2012

Mango-Coconut Pudding







6 tablespoons kudzu
1/2 cup water
4 cups diced fresh mango (or frozen)
1 can coconut milk (1 2/3 cup)
1/4 cup agave nectar or honey
2 teaspoons vanilla

Topping:
diced fresh mango
shredded, unsweetened coconut

Place the kudzu and water in a 3-quart saucepan. Whisk together so that the kudzu dissolves. The kudzu needs to be dissolved before heating so whisk again just before adding the remaining ingredients.

In a blender, add the mango, coconut milk, and sweetener. Blend on high until very smooth and creamy.

Pour into the saucepan with the dissolved kudzu. Turn heat to med-high. Whisk constantly until it boils then reduce heat to low and simmer while whisking for about 6 to 10 minutes. You'll notice the color change from a creamy yellow to an egg-yolk yellow indicating that it is about ready to be removed from the heat. Whisk in vanilla and remove from heat.

Pour or ladle into six small bowls and place into the refrigerator to set. Chill for 1 to 2 hours. Top with diced fresh mango and shredded coconut. Serve and enjoy