Coconut Mango Custard
A tropical custard gets topped with crunchy spicy-sweet-salty candied pepitas and toasted coconut... It's gluten and dairy free, creamy, and delicious!
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Ingredients
Coconut Mango Custard
- 1 cup mango puree - see Ingredients Notes in post
- 1 cup lite or regular coconut milk - I use lite coconut milk
- 2 ½ tablespoons cornstarch
- 2 tablespoons sugar - or more to taste
- 3 egg yolks - whisked together
- ¼ teaspoon fine sea salt
Garnishes
- spiced candied pepitas
- toasted coconut
- fresh mint - see notes
Instructions
- Purée mango in a medium to large food processor. Whisk 1/4 cup of the coconut milk with cornstarch in a small bowl, and add along with sugar and salt to the processor with the mangoes.
- Add whisked egg yolks. Pulse until creamy and smooth.
- Heat remaining coconut milk to just below a boil. Take a ladleful of the hot coconut milk, and slowly pour it into the mango mixture, pulsing after each addition.
- When mixture temperature has increased significantly, pour mixture back into the saucepan, and bring to just below a bowl, whisking constantly.
- When desired consistency is reached the custard is done! Cool completely, and serve at room temperature or chilled.
- Garnish as desired.
Notes
Macronutrients are an approximation only, and are based on lite coconut milk which is what I use. I included 1 tablespoon of Candied Pepitas per serving.
Nutrition
Calories: 219kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com