Mango/Coconut Cream Pudding Shots Recipe

Cooking Directions

• STEP 1.In a blender, combine fresh mango puree, coconut milk, sweetened condensed milk, and a pinch of salt. Blend until smooth and creamy.
• STEP 2.Pour the mixture into shot glasses, filling them about 3/4 of the way full. Place the shot glasses in the refrigerator and let them set for at least 2 hours, or until firm.
• STEP 3.Once the pudding shots are set, remove them from the refrigerator. Top each shot with a dollop of whipped cream and sprinkle with toasted coconut.
• STEP 4.Serve the Mango Coconut Cream Pudding Shots chilled and enjoy!

Cooking Tips

• For the mango puree, you can use fresh mangoes or store-bought mango puree.
• To toast the coconut, spread shredded coconut on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until golden brown. Keep an eye on it as it can burn quickly.
• You can also add a splash of rum or coconut rum to the pudding mixture for an adult version of these pudding shots.

Storage and Serving

• These pudding shots can be stored in the refrigerator for up to 2 days.
• Serve them chilled as a dessert or a sweet treat at parties or gatherings.
• You can garnish the shots with additional mango slices or mint leaves for an extra touch of freshness.