Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut milk
- 1/2 cup whole milk
- 1/2 cup unsweetened shredded coconut
For the Sauce:
- 1 cup coconut cream
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/4 cup maple syrup
- 1/2 teaspoon salt
Special equipment needed:
- 9-inch round baking dish
- Mixing bowls
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and whole milk, until a smooth batter forms.
6. Fold in the shredded coconut.
7. Pour the batter into a greased 9-inch round baking dish.
8. In a saucepan, combine the coconut cream, brown sugar, butter, maple syrup, and salt.
9. Bring the mixture to a boil over medium heat, stirring constantly.
10. Pour the sauce over the batter in the baking dish.
11. Bake for 35-40 minutes, or until the top is golden brown and the sauce is bubbling.
12. Let the pudding cool for 10 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 480
- Total fat: 28g
- Saturated fat: 19g
- Cholesterol: 95mg
- Sodium: 450mg
- Total carbohydrates: 57g
- Dietary fiber: 1g
- Sugars: 44g
- Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Coconut milk can be substituted with almond milk or soy milk for a dairy-free version.
- Brown sugar can be substituted with white sugar or coconut sugar.
Variations:
- Add sliced bananas or chopped nuts to the batter for added texture and flavor.
- Use different flavors of milk, such as vanilla or chocolate, for a unique twist.
- Substitute the shredded coconut with chopped pineapple or mango for a tropical flavor.
Tips and tricks:
- Make sure to grease the baking dish well to prevent the pudding from sticking.
- Let the pudding cool for 10 minutes before serving to allow the sauce to thicken.
- Serve with a scoop of vanilla ice cream or whipped cream for added indulgence.
Storage instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pudding in a microwave-safe dish and heat on high for 30 seconds to 1 minute, or until warm.
Presentation ideas:
- Serve the pudding in individual ramekins for a more elegant presentation.
- Garnish with toasted coconut flakes or fresh berries for added color and flavor.
Pairings:
- Serve with a cup of hot tea or coffee for a cozy dessert.
Suggested side dishes:
- Fresh fruit salad or a green salad can be served as a light side dish to balance out the sweetness of the pudding.
Troubleshooting advice:
- If the pudding is too dry, add a little more milk to the batter.
- If the pudding is too wet, reduce the amount of sauce or bake for a few more minutes.
Food safety advice:
- Make sure to cook the pudding thoroughly to prevent any foodborne illnesses.
Food history:
- Pouding Chômeur is a traditional French-Canadian dessert that originated in Quebec during the Great Depression. It was created as a simple and affordable dessert for families during tough economic times.
Flavor profiles:
- This Coconut Pouding Chômeur has a rich and creamy coconut flavor with a sweet and sticky sauce.
Serving suggestions:
- Serve the pudding warm with a scoop of vanilla ice cream or whipped cream for added indulgence.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Canadian
Taste: Sweet, Creamy, Coconutty, Rich, Comforting