Ingredients with Measurements:
- 1 cup of coconut milk
- 1 cup of whole milk
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1/2 cup of shredded coconut
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Serving dishes
Step-by-step instructions:
1. In a medium saucepan, combine the coconut milk, whole milk, sugar, cornstarch, and salt. Whisk until well combined.
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, whisking occasionally, for another 2-3 minutes.
4. Remove the saucepan from the heat and stir in the vanilla extract and shredded coconut.
5. Pour the pudding into serving dishes and let it cool to room temperature.
6. Once cooled, cover the dishes with plastic wrap and refrigerate for at least 2 hours or until set.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat: 15g
Carbohydrates: 36g
Protein: 3g
Sodium: 160mg
Sugar: 28g
Substitutions for ingredients:
- Almond milk or soy milk can be used instead of whole milk.
- Brown sugar can be used instead of white sugar.
- Arrowroot powder can be used instead of cornstarch.
Variations:
- Add sliced bananas or mangoes on top of the pudding for a tropical twist.
- Use coconut flakes instead of shredded coconut for a different texture.
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.
Tips and tricks:
- Whisk the pudding 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 plastic wrap.
Storage instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the pudding for 30 seconds or until warm.
Presentation ideas:
Serve the pudding in clear glass bowls to show off the layers of coconut and creamy milk.
Garnishes:
Sprinkle toasted coconut flakes on top of the pudding for added texture and flavor.
Pairings:
Serve the pudding with fresh fruit or a dollop of whipped cream.
Suggested side dishes:
Serve the pudding with a cup of hot tea or coffee.
Troubleshooting advice:
If the pudding is too thick, add a splash of milk and whisk until smooth. If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Refrigerate the pudding immediately after making it to prevent bacteria growth.
Food history:
Coconut milk is a staple ingredient in many Southeast Asian and Pacific Islander cuisines. It is made by blending shredded coconut with water and straining the mixture to extract the milk.
Flavor profiles:
Creamy, sweet, and coconutty.
Serving suggestions:
Serve the pudding as a dessert or a midday snack.
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Region: Thai