Desserts > Puddings > Tropical Fruit Puddings

Atemoya and Coconut Pudding Recipe

Ingredients with Measurements:
- 1 atemoya fruit, peeled and seeded
- 1 can (14 oz) coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup shredded coconut

Special equipment needed:
- Blender or food processor
- Medium saucepan
- Whisk
- Pudding cups or ramekins

Step-by-step instructions:

1. In a blender or food processor, puree the atemoya fruit until smooth. Set aside.

2. In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and salt until well combined.

3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.

4. Reduce the heat to low and continue to cook for 2-3 minutes, stirring constantly, until the mixture is thick and smooth.

5. Remove the saucepan from the heat and stir in the vanilla extract and shredded coconut.

6. Pour the atemoya puree into the saucepan and stir until well combined.

7. Divide the mixture evenly among pudding cups or ramekins.

8. Cover the pudding cups with plastic wrap and refrigerate for at least 2 hours, or until set.

9. Serve the atemoya and coconut pudding chilled, garnished with additional shredded coconut, if desired.


Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 4 servings.

Nutritional information:
Calories per serving: 315
Total fat: 18g
Saturated fat: 16g
Cholesterol: 0mg
Sodium: 150mg
Total carbohydrates: 38g
Dietary fiber: 2g
Total sugars: 28g
Protein: 2g

Substitutions for ingredients:
- Atemoya fruit can be substituted with cherimoya or custard apple.
- Shredded coconut can be substituted with toasted coconut flakes.

Variations:
- Add a pinch of cinnamon or nutmeg to the pudding mixture for extra flavor.
- Top the pudding with fresh fruit, such as sliced bananas or strawberries, before serving.
- Use coconut cream instead of coconut milk for a richer pudding.

Tips and tricks:
- Make sure to stir the pudding mixture constantly while cooking to prevent lumps from forming.
- If the pudding is too thick, add a little more coconut milk to thin it out.
- For a smoother texture, strain the atemoya puree through a fine-mesh sieve before adding it to the pudding mixture.

Storage instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the pudding, place it in a microwave-safe bowl and microwave on high for 30 seconds to 1 minute, or until warm.

Presentation ideas:
Serve the atemoya and coconut pudding in clear glass cups or bowls to show off its creamy texture and layers of flavor.

Garnishes:
Garnish the pudding with additional shredded coconut, toasted coconut flakes, or fresh fruit, such as sliced bananas or strawberries.

Pairings:
This pudding pairs well with tropical fruit, such as mango, papaya, or pineapple.

Suggested side dishes:
Serve the atemoya and coconut pudding with a side of coconut macaroons or shortbread cookies for a sweet treat.

Troubleshooting advice:
- If the pudding is too thin, cook it for a few more minutes until it thickens.
- If the pudding is too thick, add a little more coconut milk to thin it out.

Food safety advice:
- Always wash your hands and equipment before handling food.
- Make sure to refrigerate the pudding at 40°F or below to prevent bacterial growth.

Food history:
Atemoya is a hybrid fruit that was developed in the late 19th century by crossing the cherimoya and sugar apple. It is native to South America and is now grown in tropical regions around the world.

Flavor profiles:
Atemoya has a sweet, creamy flavor that is similar to a combination of pineapple, banana, and vanilla. Coconut milk adds a rich, nutty flavor to the pudding.

Serving suggestions:
Serve the atemoya and coconut pudding as a dessert after a tropical-themed meal, or as a refreshing treat on a hot summer day.

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Taste: Creamy, Sweet, Coconutty, Tropical