3.666665
3 ratings

Coconut Caramel Budino

Try this creamy coconut budino recipe for a tasty tropical summer dessert

Garnished with grilled mangoes and Morton Kosher Salt caramel sauce. Morton Fine Sea Salt easily blends into the cream and coconut mixture used in the budino. The flaky, flat texture of Morton Kosher Salt enhances the sweet flavor in the caramel sauce. Seasoning and finishing the dessert with Morton Coarse Sea Salt adds a burst of flavor to the fruit in the dish.

This recipe is courtesy of Morton Salt.

6
Servings
1035
Calories Per Serving

Ingredients

  • 4 egg yolks
  • 1 1/2 Cup heavy cream
  • 1 1/2 Cup coconut milk
  • 1 Cup sugar
  • 1 Teaspoon Morton® Fine Sea Salt
  • 1/4 Cup cornstarch

For the garnish:

  • 1/2 Cup heavy cream
  • 1 Teaspoon confectioners sugar
  • 1 Tablespoon Morton® Coarse Sea Salt
  • 3 mangoes, peeled and cut in half
  • 1 Teaspoon toasted coconut flakes
  • Mint sprigs for garnish

For the salted caramel sauce:

  • 3/4 Cups heavy cream
  • 1 1/2 Teaspoon Morton® Kosher Salt
  • 8 Tablespoons unsalted butter
  • 1 Cup sugar

Directions

In a medium bowl, whisk the yolks, 2 tablespoons coconut milk, 2 tablespoons heavy cream, and 1⁄4 cup cornstarch.

In a medium saucepan, heat the Morton® Fine Sea Salt, remaining cream, and coconut milk on medium heat for 5 minutes.

In a separate saucepot, heat the sugar over medium heat for about 5 minutes, stirring with a wooden spoon until it turns dark brown.

Pour sugar mixture into warm cream mixture.

Using a ladle, whisk in the yolk mixture, a little at a time, until fluffy.

Pour the complete mixture back into the saucepot and cook on low heat for about 6 minutes, until the mixture becomes thick.

Pour the mixture into small bowls and cover with plastic wrap. Chill mixture for at least half an hour.

While waiting for budino to chill, begin preparing garnish and salted caramel sauce (directions below).

Once garnish and salted caramel sauce are complete, top budino with each. Finish topping budino with toasted coconut flakes and mint sprigs.

For the garnish:

In a mixing bowl, combine heavy cream, confectioner’s sugar and Morton® Coarse Sea Salt. On medium speed, whisk for about 6 minutes, until soft.

On high heat, grill the mangoes for 1 minute on each side.

Remove mangoes from heat. Once cool, dice into 1/4-inch pieces.

For the salted caramel sauce:

In a small saucepan, combine heavy cream and Morton® Kosher Salt. Simmer on medium heat.

In a separate saucepan, combine butter and sugar. On medium heat for about 6 minutes, melt the butter and sugar until they turn an amber color.

Remove the sugar mixture from heat and add the hot cream mixture.

Strain the complete mixture and reserve.

© 2017 Morton Salt, Inc. trademark or registered trademark of Morton Salt, Inc.

Nutritional Facts
Servings6
Calories Per Serving1035
Total Fat71g100%
Sugar93gN/A
Saturated47g100%
Cholesterol288mg96%
Protein6g13%
Carbs102g34%
Vitamin A703µg78%
Vitamin B120.4µg6.7%
Vitamin B60.3mg13.8%
Vitamin C62mg100%
Vitamin D2µgN/A
Vitamin E3mg17%
Vitamin K12µg15%
Calcium117mg12%
Fiber3g11%
Folate (food)98µgN/A
Folate equivalent (total)98µg25%
Iron2mg14%
Magnesium52mg13%
Monounsaturated17gN/A
Niacin (B3)2mg8%
Phosphorus186mg27%
Polyunsaturated3gN/A
Potassium506mg14%
Riboflavin (B2)0.3mg14.7%
Sodium1010mg42%
Sugars, added67gN/A
Thiamin (B1)0.1mg6.7%
Trans0.6gN/A
Zinc1mg6.4%