Coconut Caramel Budino

Try this creamy coconut budino recipe for a tasty tropical summer dessert
Coconut Caramel Budino
Morton Salt

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
Deliver Ingredients

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

Total Fat
71g
100%
Sugar
93g
N/A
Saturated Fat
47g
100%
Cholesterol
288mg
96%
Protein
6g
13%
Carbs
102g
34%
Vitamin A
703µg
78%
Vitamin B12
0.4µg
6.7%
Vitamin B6
0.3mg
13.8%
Vitamin C
62mg
100%
Vitamin D
2µg
N/A
Vitamin E
3mg
17%
Vitamin K
12µg
15%
Calcium
117mg
12%
Fiber
3g
11%
Folate (food)
98µg
N/A
Folate equivalent (total)
98µg
25%
Iron
2mg
14%
Magnesium
52mg
13%
Monounsaturated
17g
N/A
Niacin (B3)
2mg
8%
Phosphorus
186mg
27%
Polyunsaturated
3g
N/A
Potassium
506mg
14%
Riboflavin (B2)
0.3mg
14.7%
Sodium
1010mg
42%
Sugars, added
67g
N/A
Thiamin (B1)
0.1mg
6.7%
Trans
0.6g
N/A
Zinc
1mg
6.4%

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