, coconut milk
, milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan
and bring to a boil. Reduce the heat and cover the pot, leaving the lid slightly ajar. Simmer
for 30 minutes. Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency.
Soak the gelatin sheets in cold water until they soften, about 6 minutes. Take the coconut mixture off the heat, squeeze the excess water from the sheets of gelatin, and add to the coconut mixture. Stir to dissolve the gelatin
. Remove the vanilla bean
, and divide the pudding
into 4 (3-ounce) ramekins.
Chill overnight. To unmold
the puddings, place ramekins into a hot water bath
for about 30 seconds and invert on a plate. Garnish with mango slices.