Vietnamese Peanut Coconut Pudding with Mango Sauce

Name: Vietnamese Peanut Coconut Pudding with Mango Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Dessert
Ingredients: 1 cup coconut milk; 2 tablespoons cornstarch; 1/4 cup granulated sugar; 1/2 teaspoon vanilla extract; 1/3 cup unsalted peanuts, roasted and roughly chopped; 1 tablespoon sugar; 1 ripe mango — peeled, pitted, and diced; 2 tablespoons sugar; 1 tablespoon lime juice; Fresh mint leaves; Toasted coconut flakes

A Delightful Tropical Dessert

Experience the exotic flavors of Vietnam with this luscious peanut coconut pudding paired with a vibrant mango sauce.

1 h 30 min
4
Intermediate

Ingredients

For the Coconut Pudding

1 cup coconut milk

2 tablespoons cornstarch

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

For the Peanut Layer

1/3 cup unsalted peanuts, roasted and roughly chopped

1 tablespoon sugar

For the Mango Sauce

1 ripe mango — peeled, pitted, and diced

2 tablespoons sugar

1 tablespoon lime juice

For the Garnish

Fresh mint leaves

Toasted coconut flakes

Preparation

Preparing the Pudding Mix

Combine Ingredients

Combine the coconut milk, cornstarch, sugar, and vanilla extract in a small saucepan.

Whisk Mixture

Whisk well to remove any lumps.

Heat Mixture

Heat over medium until the mixture starts to thicken, stirring constantly.

Ensure constant stirring to prevent the pudding from sticking and burning.

Making the Peanut Layer

Chop Peanuts

Roughly chop the roasted peanuts.

Mix with Sugar

Combine peanuts with sugar in a bowl.

Layer Peanuts

Sprinkle the peanut mixture evenly over the bottom of serving glasses or bowls.

Cooking Process

Thickening the Pudding

Continuously stir the coconut pudding as it warms.

Simmering the Sauce

Cook the mango, sugar, and lime juice until the mango softens.

Blending the Mango Sauce

Puree cooked mango mixture until smooth.

Plating & Serving