Mango Coconut Trifle Pudding

Ingredients for Mango Coconut Trifle Pudding:

1. Custard powder – 2.5 big spoons

2. Coconut milk – 2 cups

3. Sugar – 4 big spoons

4. Sponge cake – 200-250 gm, sliced

5. Mango juice – 1 cup

6. Mango jam – ¼ cup (add a little water to adjust consistency)

7. Mango pieces – As required

8. Almonds – ¼ cup (soaked in water and chopped after removing skin)

9. Coconut scrapped – ¾ cup

    Sugar – 1 big spoon

How to prepare Mango Coconut Trifle Pudding?

1. Mix custard powder in a little coconut milk.

2. Add remaining coconut milk and sugar and mix the contents well.

3. Place the contents in flame and cook till contents thicken to reach the consistency of custard.

4. Allow this mixture to cool.

5. Soak sponge cake pieces in mango juice.

6. Spread them in the edges and surface of a serving bowl.

7. Spread jam mixture as layer two, followed by mango pieces.

8. Pour cool custard mixture over its top as a layer.

9. Spread a few almond pieces on its top.

10. Prepare a few more mango-custard-almond layers.

11. Spread a little mango pieces on top.

12. Fry scrapped coconut and sugar in a pan till they turn tender brown colour.

13. When it cools, spread on the top of pudding.

14. Refrigerate your pudding for a few hours and serve chilled.

Courtesy: Vanitha Magazine, April 1-14, 2020

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