Ingredients
-
-
1
-
1
-
2
-
1/2
-
-
-
3
-
3
-
2
-
-
-
-
-
Directions
Mango Fool (Or Papaya or Banana…),Posted for ZWT, I haven’t made it yet so yield and time are a guess. Any tropical fruit can be used here. I would think the pudding might need some vanilla or coconut extract added once it’s thickened.,I scaled back for 2 serves and used 1/2 a pawpaw which I cooked up and roughly mashed with a potato masher to leave a bit of texture to the dish rather than a smooth dish. I ended up with 4 small desserts and the DM and the DS for whom I made it thoroughly enjoyed just as was without the cream (didn’t have any) and looking forward to having the other 2 tonight. Thank you puppitypup, made for All You Can Cook Buffet.
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Steps
|
1
Done
|
Custard. |
|
2
Done
|
Heat Coconut Milk and Water in Double Boiler or Heavy Saucepan Over Low Heat, Do not Boil. |
|
3
Done
|
in a Bowl, Mix Sugar Into Beaten Eggs. Slowly Stir in About 1/2 Cup of the Heated Milk to the Egg-Sugar Mixture to Temper. |
|
4
Done
|
Slowly Stir the Egg-Sugar Mixture Into Heated Milk. Cook on Low Heat Until Thickened Into a Custard, Stirring Gently and Continuously. |
|
5
Done
|
Add Salt to Taste. Refrigerate Custard. |
|
6
Done
|
Fruit. |
|
7
Done
|
While Custard Is Cooling, Peel, Seed and Chop Fruit. Cook the Fruit by Bringing Water and Sugar to a Boil in a Saucepan. Add Fruit Pieces, Reduce Heat and Cook Until Tender, 5-10 Minutes, Stirring Occasionally. |
|
8
Done
|
Mash Fruit or Press Through a Sieve. Refrigerate. |
|
9
Done
|
Serve. |
|
10
Done
|
Gently Fold Together Cooled Custard and Cooled Fruit. Spoon Into Serving Bowls and Top With Whipped Cream. |
