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
- 1/2 teaspoon of vanilla extract
- 1/2 cup of shredded coconut
Special equipment needed:
- Medium saucepan
- Mixing bowl
- Whisk
- Ramekins or small bowls for serving
Step-by-step instructions:
1. In a medium saucepan, combine the coconut milk, whole milk, sugar, cornstarch, and salt. Whisk together until well combined.
2. Place the saucepan over medium heat and continue to whisk the mixture until it comes to a boil.
3. Once the mixture has come to a boil, reduce the heat to low and continue to whisk for an additional 2-3 minutes until the pudding has thickened.
4. Remove the saucepan from the heat and stir in the vanilla extract and shredded coconut.
5. Pour the pudding into ramekins or small bowls and allow to cool for 15-20 minutes.
6. Once the pudding has cooled, cover 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:
- This recipe makes 4 servings
Nutritional information:
- Calories: 290
- Fat: 15g
- Carbohydrates: 35g
- Protein: 3g
- Fiber: 1g
Substitutions for ingredients:
- You can use almond milk or soy milk instead of whole milk.
- You can use honey or maple syrup instead of sugar.
Variations:
- Add sliced bananas or mangoes to the pudding for a tropical twist.
- Top the pudding with whipped cream or toasted coconut flakes.
Tips and tricks:
- Make sure to whisk the pudding mixture constantly to prevent lumps from forming.
- Use a non-stick saucepan to prevent the pudding from sticking to the bottom.
- If the pudding is too thick, add a little more milk to thin it out.
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 the microwave for 30 seconds or until warm.
Presentation ideas:
- Serve the pudding in clear glass bowls to show off the layers of coconut and vanilla.
- Top the pudding with fresh fruit or a sprinkle of cinnamon.
Garnishes:
- Fresh fruit
- Whipped cream
- Toasted coconut flakes
Pairings:
- Serve the pudding with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the pudding is too thin, add a little more cornstarch to thicken it up.
- If the pudding is too thick, add a little more milk to thin it out.
Food safety advice:
- Make sure to refrigerate the pudding within 2 hours of making it.
Food history:
- Coconut pudding is a popular dessert in many tropical countries, including Thailand, the Philippines, and the Caribbean.
Flavor profiles:
- Creamy
- Coconutty
- Sweet
Serving suggestions:
- Serve the pudding chilled for a refreshing dessert.
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Region: Thai