Tropical Mango and Coconut Milk Pudding

Ingredients

Fresh mint leaves

for garnish

Vanilla extract

1 teaspoon

Water

1/4 cup

Gelatin

2 teaspoons, unflavored

Condensed milk

1/2 cup

Coconut milk

1 cup

Ripe mangoes

2 large, diced

Instructions

1. In a blender, puree the diced mangoes until smooth, creating a vibrant mango puree.
2. In a medium saucepan, combine the coconut milk and condensed milk. Heat over medium heat until the mixture is warm, stirring occasionally to prevent sticking.
3. In a separate small bowl, dissolve the gelatin in the water and let it sit for about 5 minutes until it blooms.
4. Once the coconut milk mixture is warm, remove it from the heat and add the dissolved gelatin and vanilla extract. Stir until the gelatin is fully dissolved and the mixture is well combined.
5. Allow the mixture to cool for a few minutes before gently folding in the mango puree until thoroughly blended.
6. Divide the creamy mixture into individual serving glasses or bowls, filling them about three-quarters full.
7. Refrigerate the puddings for at least 2 hours, or until fully set and firm to the touch.
8. Before serving, garnish each pudding with fresh mint leaves for a pop of freshness and color.