Mango Fool (Or Papaya or Banana...)

READY IN: 25mins
Recipe by puppitypup

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.

Top Review by ImPat

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.

Ingredients Nutrition

Directions

  1. CUSTARD.
  2. Heat coconut milk and water in double boiler or heavy saucepan over low heat, do not boil.
  3. 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. Slowly stir the egg-sugar mixture into heated milk. Cook on low heat until thickened into a custard, stirring gently and continuously.
  5. Add salt to taste. Refrigerate custard.
  6. FRUIT.
  7. 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. Mash fruit or press through a sieve. Refrigerate.
  9. SERVE.
  10. Gently fold together cooled custard and cooled fruit. Spoon into serving bowls and top with whipped cream.

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