Ingredients with Measurements:
- 1 cup of cornmeal
- 1 cup of coconut milk
- 1 cup of heavy cream
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 3 egg yolks
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1/2 cup of shredded coconut
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Mixing bowl
- Pudding cups or ramekins
Step-by-step instructions:
1. In a medium-sized saucepan, whisk together the cornmeal, coconut milk, heavy cream, sugar, cornstarch, egg yolks, vanilla extract, and salt.
2. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
3. Reduce the heat to low and continue to cook for 2-3 minutes, stirring constantly.
4. Remove the pan from the heat and stir in the shredded coconut.
5. Pour the pudding into individual cups or ramekins and let cool to room temperature.
6. Cover with plastic wrap and refrigerate for at least 2 hours or until set.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 420
Fat: 24g
Carbohydrates: 47g
Protein: 6g
Fiber: 2g
Sugar: 28g
Substitutions for ingredients:
- Cornmeal: You can use corn flour or polenta instead.
- Coconut milk: You can use almond milk or soy milk instead.
- Heavy cream: You can use half-and-half or whole milk instead.
- Sugar: You can use honey or maple syrup instead.
- Cornstarch: You can use arrowroot powder or tapioca starch instead.
- Egg yolks: You can use 1/4 cup of silken tofu or 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water instead.
- Shredded coconut: You can use toasted coconut flakes or chopped nuts instead.
Variations:
- Chocolate Coconut Cream Pie Pudding Corn: Add 1/4 cup of cocoa powder to the pudding mixture and top with whipped cream and chocolate shavings.
- Banana Coconut Cream Pie Pudding Corn: Layer sliced bananas on top of the pudding and sprinkle with cinnamon sugar.
- Lemon Coconut Cream Pie Pudding Corn: Add 1/4 cup of lemon juice and 1 tablespoon of lemon zest to the pudding mixture and top with whipped cream and lemon slices.
Tips and tricks:
- Make sure to whisk the pudding mixture constantly to prevent lumps from forming.
- Use a non-stick saucepan to prevent the pudding from sticking to the bottom.
- Let the pudding cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Cover the pudding cups or ramekins with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
Microwave the pudding cups or ramekins for 30 seconds or until warm.
Presentation ideas:
Top the pudding with whipped cream and toasted coconut flakes.
Garnishes:
Toasted coconut flakes, chopped nuts, whipped cream, chocolate shavings, cinnamon sugar, or lemon slices.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the pudding is too thick, add a little more coconut milk or heavy cream to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to refrigerate the pudding immediately after making it to prevent bacteria from growing.
Food history:
Coconut cream pie is a popular dessert in the United States, especially in the Southern states. It is typically made with a flaky pie crust, a creamy coconut filling, and whipped cream on top.
Flavor profiles:
Creamy, sweet, coconutty, and slightly salty.
Serving suggestions:
Serve the pudding cold with whipped cream and toasted coconut flakes on top.
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