Let’s make it
Whisk cold water and cornstarch in a medium saucepan until the cornstarch is dissolved. Whisk in coconut milk, MILKMAID and salt.
Bring to a boil over medium heat, whisking constantly. Reduce heat; cook for an additional 1 minute. Remove from heat. Pour into individual dessert dishes. Cool completely. Cover and chill.
To serve: Spoon the mango pieces evenly over the pudding. Sprinkle evenly with toasted coconut.
Mangos are high in fiber and are a great source of Vitamin C and Vitamin A.
To toast the coconut: Spread the coconut on a microwave-safe plate. Microwave on high for 1 to 2 minutes or until lightly browned, tossing with a fork every 15 seconds.