Mango and Coconut Mahalabiya - Egyptian Dessert Pudding

Name: Mango and Coconut Mahalabiya - Egyptian Dessert Pudding
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 2 cup low-fat milk; 1 cup coconut milk; 1 cup half-and-half; 1 cup mango juice; 1 cup raw sugar; 5 tbsp cornstarch; 1 tsp alcohol-free vanilla extract; 0.5 cup toasted sweetened flaked coconut; 1 cup chopped mango

A pudding of coconut milk, mango juice and flaked coconut. It comes to the table with fresh mango.

35 min · Serves 4 · Easy

Ingredients

Method

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Time: Prep 10 min · Cook 25 min · 35 min total
Difficulty: easy

1
Whisk sugar with 2 cups Milk and 1 cup Half and Half on medium heat until warm and sugar dissolved.
2
Add 1 tsp Vanilla. In a separate bowl whisk Corn Starch with 1 cup of Coconut milk and 1 cup of Mango Juice to incorporate. Then, add it slowly to Sugar-milk mixture while stirring quickly until it starts to thicken.
3
It is very, very important to whisk quickly and scrape the bottom of the pot with the whisk to make sure the cornstarch isn't sticking.
4
At this time you can add Mango pieces fresh or frozen and let them break down into the custard.
5
Turn heat down to low. Cook for 5 minutes. Take mixture off heat and wait until the temperature goes down a little.
5 min
6
You’re almost done. Pour the Mehalabeya into individual dessert dishes. Let cool on counter then top with Toasted Coconut and wrap each dish with saran wrap and place in fridge to chill and firm up.
7
Serve with more fresh Mango if you like. Refrigerate and Serve Mahalabiya cold.