By Holly Davis
Individual Coconut and Mango Custards
Yield: 8 servings
• 1
pound fresh ripe mangoes, peeled and sliced
• ½
teaspoon orange flower water
• 5
fluid ounces water
• 12
fluid ounces coconut milk
• ½
cup fine yellow cornmeal or rice flour
• 5
drops orange oil
• Pinch
of sea salt
Macerate
the mango slices in the orange flower water. Bring the water to a boil
in a small pan. Whisk in the coconut milk and salt, add the cornmeal
or rice flour and bring the mixture back to the boil. Whisk constantly
while the mixture thickens. Blend half the mango slices and stir into
the coconut custard mixture. Pour into small bowls and refrigerate for
1 hour to allow the custards to set. Turn the custards out onto small
plates. Arrange a few slices of the remaining mango on each plate before
serving.
