Mango Pudding
Ingredients
4 cups canned coconut milk
1/2 cup cornstarch
2/3 cup sugar
1 tablespoon orange blossom water
1/2 teaspoon coarse salt
1 can of Pacha Mango, for garnish
Mint leaves, for garnish
Directions
Rinse six 6-ounce ramekins under running water. Place on a baking sheet; set aside.
Place 3/4 cup coconut milk and cornstarch in a small saucepan; stir until cornstarch is dissolved. Add remaining coconut milk, sugar, orange blossom water, and salt. Cook over medium-high heat, stir