Ingredients with Measurements:
- 2 cups coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 teaspoon salt
- 1/2 cup latik (coconut curds)
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Mixing bowl
- 6-8 ramekins or small bowls
Step-by-step instructions:
1. In a medium-sized saucepan, combine the coconut milk and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. In a small bowl, mix together the cornstarch and water until smooth. Add this mixture to the saucepan with the coconut milk and sugar, along with the salt.
3. Whisk the mixture constantly over medium heat until it thickens and comes to a boil. Reduce the heat to low and continue to cook for 1-2 minutes, stirring constantly, until the mixture has thickened even more.
4. Remove the saucepan from the heat and stir in the latik. Mix well until the latik is evenly distributed throughout the pudding.
5. Pour the pudding into 6-8 ramekins or small bowls. Allow to cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours, or until set.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Total time: 2 hours 25 minutes
Temperature:
Medium heat for cooking the pudding mixture
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 240
Fat: 16g
Carbohydrates: 24g
Protein: 2g
Sodium: 100mg
Sugar: 18g
Substitutions for ingredients:
- Instead of cornstarch, you can use tapioca starch or arrowroot powder.
- If you don't have latik, you can omit it or substitute with toasted coconut flakes.
Variations:
- Add a teaspoon of vanilla extract to the pudding mixture for extra flavor.
- Top the pudding with fresh fruit or whipped cream before serving.
Tips and tricks:
- Make sure to whisk the pudding mixture constantly to prevent lumps from forming.
- If the pudding is too thick, add a little more coconut milk or water to thin it out.
- To make latik, simmer coconut cream over low heat until the curds separate from the oil. Strain the curds and use them in the pudding.
Storage instructions:
Store the coconut pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The pudding can be served cold or at room temperature. If you prefer it warm, microwave it for 30 seconds to 1 minute before serving.
Presentation ideas:
Serve the coconut pudding in individual ramekins or bowls, topped with a sprinkle of toasted coconut flakes or fresh fruit.
Garnishes:
Toasted coconut flakes, fresh fruit, whipped cream, or chopped nuts.
Pairings:
This coconut pudding pairs well with fresh fruit, such as mango or pineapple.
Suggested side dishes:
This pudding can be served as a dessert on its own or with a side of cookies or biscuits.
Troubleshooting advice:
- If the pudding is too thin, cook it for a few more minutes until it thickens.
- If the pudding is too thick, add a little more coconut milk or water to thin it out.
Food safety advice:
Make sure to refrigerate the pudding promptly after cooking and discard any leftovers after 3 days.
Food history:
Coconut pudding is a popular dessert in many Asian countries, including the Philippines, Thailand, and Indonesia.
Flavor profiles:
This coconut pudding is creamy, sweet, and slightly nutty, with a hint of saltiness.
Serving suggestions:
Serve the coconut pudding as a dessert after a meal or as a sweet snack.
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Region: Filipino