Ingredients: ⠀
2 cups manga juice ⠀
2 tbsp starch ⠀
4 canned pineapple slice ⠀
2 cups coconut milk ⠀
2 tbsp starch ⠀
2 tablespoons of sugar ⠀
2 tablespoons roasted coconut ⠀
Bring 4 transparent cups.
How to prepare: ⠀
1. In a thick, medium-sized saucepan, add mango juice and starch. Stir with a manual grill rack to melt the starch. ⠀
2. Put the pot on the heat and stir until the juice boils and get a thick manga pudding. Spread the manga pudding in the cups. Allow the manga pudding to cool completely. Put in each cup a slice of pineapple. ⠀
3. In a medium thick saucepan, add coconut milk, starch and sugar. Using a manual net putter, stir the milk to dissolve the starch and sugar
4. Put the pot over medium heat. Using a wooden spoon, stir the milk for 5 minutes, until it boils and has a thick pudding. Pour the pudding into the cups. ⠀
5. Put the Tropicana pudding in the fridge for several hours to cool and taste good.
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