Mango Milk Powder Pudding with Toasted Coconut Flakes

1In a small dry skillet over medium heat, toast the coconut flakes, stirring frequently until golden brown and fragrant, about 3-5 minutes. Remove from heat and set aside to cool.

2In a medium saucepan, combine the milk powder (½ cup), granulated sugar (⅓ cup), and whole milk (¾ cup). Whisk thoroughly to dissolve the milk powder (½ cup) and sugar completely, ensuring a smooth mixture without lumps.

3Place the saucepan over medium heat and cook the mixture, stirring constantly, until it begins to thicken slightly, about 5-7 minutes. Do not let it boil.

4Remove the saucepan from heat and stir in the mango puree and vanilla essence (1 teaspoon) until fully incorporated and smooth.

5Pour the pudding mixture into serving glasses or bowls, smoothing the surface with the back of a spoon.

6Cover the puddings with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

7Refrigerate for at least 2 hours or until set and chilled.

8Before serving, sprinkle the toasted coconut flakes evenly over the top of each pudding for a crunchy, aromatic garnish.