Ingredients with Measurements:
- 1 cup coconut milk powder
- 1/2 cup sugar
- 3 cups water
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Measuring cups and spoons
- Mixing bowl
- Serving dishes
Step-by-step instructions:
1. In a medium-sized saucepan, whisk together the coconut milk powder, sugar, cornstarch, and salt.
2. Gradually add in the water, whisking constantly to prevent lumps from forming.
3. Place the saucepan over medium heat and continue whisking until the mixture comes to a boil.
4. Reduce the heat to low and simmer for 2-3 minutes, stirring constantly, until the mixture thickens.
5. Remove the saucepan from the heat and stir in the vanilla extract.
6. Pour the pudding mixture into individual serving dishes and let it cool to room temperature.
7. Cover the dishes with plastic wrap and refrigerate for at least 2 hours, or until the pudding is set.
Time:
Preparation time: 5 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Medium heat for boiling, low heat for simmering
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 9g
Cholesterol: 0mg
Sodium: 160mg
Total carbohydrates: 38g
Dietary fiber: 1g
Sugars: 29g
Protein: 2g
Substitutions for ingredients:
- Coconut milk powder can be substituted with regular coconut milk, but the texture and consistency of the pudding may be slightly different.
- Sugar can be substituted with honey, maple syrup, or any other sweetener of your choice.
- Cornstarch can be substituted with arrowroot powder or tapioca starch.
Variations:
- Add shredded coconut or toasted coconut flakes for added texture and flavor.
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Top the pudding with fresh fruit, whipped cream, or chocolate shavings.
Tips and tricks:
- 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:
Store the 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 dish and microwave on high for 30 seconds to 1 minute, or until warm.
Presentation ideas:
Serve the pudding in individual serving dishes and garnish with fresh fruit, whipped cream, or chocolate shavings.
Garnishes:
Fresh fruit, whipped cream, chocolate shavings, toasted coconut flakes
Pairings:
This pudding pairs well with fresh fruit, such as berries, mango, or pineapple.
Suggested side dishes:
This pudding can be served as a dessert on its own, or paired with a light salad or fruit platter.
Troubleshooting advice:
- If the pudding is too thick, add a little more water to thin it out.
- If the pudding is too thin, add a little more cornstarch to thicken it up.
Food safety advice:
Make sure to use clean utensils and cookware when preparing the pudding to prevent contamination.
Food history:
Coconut milk pudding is a popular dessert in many Southeast Asian countries, such as Thailand, Indonesia, and the Philippines.
Flavor profiles:
This pudding has a creamy, coconut flavor with a hint of sweetness.
Serving suggestions:
Serve the pudding chilled, as a refreshing dessert on a hot day.
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Region: Thai