Ingredients with Measurements:
- 1 cup coconut milk
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon coconut extract
- Shredded coconut for garnish
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Electric mixer
- Individual serving dishes
Step-by-step instructions:
1. In a medium saucepan, combine coconut milk, whole milk, sugar, cornstarch, and salt. Whisk until smooth.
2. Heat the mixture over medium heat, whisking constantly, until it thickens and starts to boil.
3. Reduce heat to low and continue whisking for 2-3 minutes until the mixture is very thick.
4. Remove from heat and stir in vanilla extract.
5. Pour the mixture into individual serving dishes and let cool to room temperature.
6. In a mixing bowl, beat heavy cream, powdered sugar, and coconut extract until stiff peaks form.
7. Spoon the coconut cream over the pudding and sprinkle with shredded coconut.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for cooking the pudding
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 450
Total fat: 32g
Saturated fat: 24g
Cholesterol: 82mg
Sodium: 200mg
Total carbohydrate: 40g
Dietary fiber: 1g
Total sugars: 30g
Protein: 3g
Substitutions for ingredients:
- You can use light coconut milk instead of full-fat coconut milk.
- You can use almond milk or soy milk instead of whole milk.
- You can use honey or maple syrup instead of sugar.
- You can use arrowroot powder instead of cornstarch.
Variations:
- You can add chopped mango or pineapple to the pudding for a tropical twist.
- You can sprinkle chopped nuts or chocolate chips over the coconut cream.
- You can add a pinch of cinnamon or nutmeg to the pudding for extra flavor.
Tips and tricks:
- Make sure to whisk the pudding constantly to prevent lumps from forming.
- Let the pudding cool to room temperature before adding the coconut cream.
- You can make the pudding ahead of time and store it in the fridge until ready to serve.
Storage instructions:
Store the pudding and coconut cream separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
The pudding can be reheated in the microwave for 30 seconds or on the stovetop over low heat until warm.
Presentation ideas:
Serve the pudding in clear glass dishes to show off the layers of coconut pudding and cream.
Garnishes:
Sprinkle shredded coconut over the coconut cream for a pretty garnish.
Pairings:
This pudding pairs well with fresh fruit or a cup of coffee.
Suggested side dishes:
This pudding can be served as a dessert on its own.
Troubleshooting advice:
- If the pudding is too thick, add a splash of milk to thin it out.
- If the pudding is too thin, whisk in a little more cornstarch.
Food safety advice:
Make sure to store the pudding and coconut cream in the fridge and discard any leftovers after 3 days.
Food history:
Coconut pudding is a popular dessert in many tropical countries, including Thailand, Indonesia, and the Philippines.
Flavor profiles:
This dessert is sweet, creamy, and coconutty.
Serving suggestions:
Serve this pudding as a refreshing dessert after a spicy meal.
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Region: Thai