1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground ginger
1/2 cup sugar
3 tablespoons cornstarch
2 cups whole milk
1 cup coconut milk
1 teaspoon vanilla
3/4 teaspoon coconut extract
2 cups finely chopped fresh mango
Raspberries, if desired
Heat oven to 350°F.
Combine all crust ingredients in bowl. Press 3 tablespoons into bottom of 8 (8-ounce) wide-mouth canning jars or (10-ounce) custard cups. Bake 9-11 minutes or until crust is golden brown. Cool completely.
Place egg yolks into bowl; set aside.
Combine 1/2 cup sugar and cornstarch in 3-quart saucepan. Stir in milk and coconut milk until smooth. Cook over medium-high heat 8-10 minutes or until thickened and bubbles begin to form. Remove from heat.
Stir about 1 cup filling into yolks. Stirring constantly, stir yolk mixture into milk mixture in saucepan. Cook over medium heat, stirring constantly, until mixture reaches 160°F. Continue cooking, stirring constantly, 2-3 minutes or until mixture is smooth and thickened. Remove from heat; stir in 1/4 cup butter, vanilla and coconut extract until well mixed. Cool 10 minutes.
Top each crust with 1/4 cup mango, spreading evenly along bottom of jar. Place about 1/2 cup filling into each jar. Refrigerate 1-2 hours or until chilled. Just before serving, top each with raspberries and whipped cream, if desired.
- To make vanilla-flavored filling, substitute 1 cup whole milk for coconut milk and omit coconut extract. Prepare as directed above.
-To make ahead, prepare as directed and refrigerate up to 48 hours. Add raspberries and whipped cream just before serving.