Ingredients with Measurements:
- 8 slices of white bread, crusts removed
- 2 cups of fresh blueberries
- 1 cup of coconut milk
- 1/2 cup of sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of lemon juice
- 1/4 cup of water
- 1 tablespoon of cornstarch
Special equipment needed:
- 1.5-quart pudding mold or bowl
- Plastic wrap
Step-by-step instructions:
1. In a medium saucepan, combine blueberries, coconut milk, sugar, vanilla extract, and lemon juice. Cook over medium heat for 5 minutes until the blueberries are soft.
2. In a small bowl, whisk together water and cornstarch until smooth. Add the cornstarch mixture to the blueberry mixture and stir until thickened. Remove from heat and let cool.
3. Line the pudding mold or bowl with plastic wrap, leaving enough overhang to cover the top of the pudding.
4. Cut the bread slices into circles that fit the bottom of the pudding mold. Dip each bread circle into the blueberry mixture and place them at the bottom of the mold.
5. Pour the remaining blueberry mixture over the bread slices, making sure it covers them completely.
6. Cut the remaining bread slices into strips that fit the sides of the pudding mold. Dip each bread strip into the blueberry mixture and place them around the sides of the mold.
7. Cover the top of the pudding with the overhanging plastic wrap. Place a plate or lid on top of the pudding and weigh it down with a heavy object.
8. Refrigerate the pudding for at least 4 hours or overnight.
9. To serve, remove the plastic wrap from the top of the pudding and invert it onto a serving plate. Garnish with fresh blueberries and coconut flakes.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Chilling time: 4 hours or overnight
Temperature:
Refrigerate at 40°F or below.
Serving size:
Serves 6-8 people.
Nutritional information:
Calories: 233
Total fat: 6g
Saturated fat: 5g
Cholesterol: 0mg
Sodium: 168mg
Total carbohydrates: 43g
Dietary fiber: 2g
Sugar: 26g
Protein: 3g
Substitutions for ingredients:
- You can use any type of bread for this recipe.
- You can use frozen blueberries instead of fresh.
- You can use regular milk instead of coconut milk.
Variations:
- You can use other types of berries, such as raspberries or blackberries, instead of blueberries.
- You can add shredded coconut to the blueberry mixture for extra texture.
- You can add a layer of whipped cream on top of the pudding before serving.
Tips and tricks:
- Make sure to press down on the bread slices and strips to ensure that they absorb the blueberry mixture.
- You can use a smaller or larger pudding mold depending on how many people you are serving.
- You can use a mixture of white and whole wheat bread for a healthier option.
Storage instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This pudding is best served cold and does not need to be reheated.
Presentation ideas:
Serve the pudding on a decorative plate with fresh blueberries and coconut flakes on top.
Garnishes:
Fresh blueberries and coconut flakes.
Pairings:
This pudding pairs well with a cup of hot tea or coffee.
Suggested side dishes:
This pudding can be served as a dessert on its own or with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the bread slices and strips are not absorbing the blueberry mixture, try pressing down on them with a spoon or fork.
- If the pudding is not setting, make sure to use enough cornstarch to thicken the blueberry mixture.
Food safety advice:
- Make sure to refrigerate the pudding at 40°F or below to prevent bacterial growth.
- Use clean hands and utensils when handling the ingredients.
Food history:
Summer pudding is a traditional British dessert that dates back to the 19th century. It was originally made with stale bread and a mixture of berries and served as a way to use up leftover ingredients.
Flavor profiles:
This pudding has a sweet and tangy flavor from the blueberries and lemon juice, with a creamy coconut undertone.
Serving suggestions:
Serve this pudding as a refreshing dessert on a hot summer day.
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