Ingredients with Measurements:
- 1 can (13.5 oz) coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup macadamia nuts, chopped
Special Equipment Needed:
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Serving dishes
Step-by-Step Instructions:
1. In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and salt until smooth.
2. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil.
3. Reduce the heat to low and continue to cook, whisking occasionally, for 2-3 minutes.
4. Remove the saucepan from the heat and stir in the vanilla extract and chopped macadamia nuts.
5. Pour the pudding into serving dishes and let cool to room temperature.
6. 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 for cooking
- Refrigerate for setting
Serving size:
- Makes 4 servings
Nutritional information:
- Calories per serving: 410
- Total fat: 28g
- Saturated fat: 18g
- Cholesterol: 0mg
- Sodium: 160mg
- Total carbohydrate: 39g
- Dietary fiber: 2g
- Sugars: 28g
- Protein: 3g
Substitutions for ingredients:
- Instead of macadamia nuts, you can use chopped almonds or cashews.
- If you prefer a less sweet pudding, you can reduce the amount of sugar to 1/4 cup.
Variations:
- For a tropical twist, add 1/2 cup of diced pineapple to the pudding mixture before cooking.
- To make a vegan version, use a plant-based milk instead of coconut milk and substitute the sugar with maple syrup or agave nectar.
Tips and Tricks:
- Make sure to whisk the pudding mixture constantly while cooking to prevent lumps from forming.
- If the pudding is too thick, you can add a little more coconut milk to thin it out.
- To enhance the flavor of the macadamia nuts, you can toast them in a dry skillet over medium heat for a few minutes before adding them to the pudding.
Storage Instructions:
- Store the 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, you can microwave it for 30 seconds to 1 minute.
Presentation Ideas and Garnishes:
- Serve the pudding in individual glass jars or bowls for an elegant presentation.
- Top the pudding with a sprinkle of shredded coconut or a drizzle of caramel sauce for added flavor.
Pairings and Suggested Side Dishes:
- This pudding pairs well with fresh fruit, such as sliced bananas or strawberries.
- Serve it with a cup of hot coffee or tea for a cozy dessert.
Troubleshooting Advice:
- If the pudding is too thin, you can cook it for a few more minutes until it thickens.
- If the pudding is lumpy, you can strain it through a fine-mesh sieve before pouring it into the serving dishes.
Food Safety Advice:
- Make sure to refrigerate the pudding promptly after cooking to prevent bacterial growth.
- Use clean utensils and dishes when preparing and serving the pudding.
Food History and Flavor Profiles:
- Coconut pudding is a popular dessert in many tropical countries, such as Thailand, Indonesia, and the Philippines.
- The combination of creamy coconut milk and crunchy macadamia nuts creates a rich and satisfying flavor profile.
Serving Suggestions:
- Serve the pudding as a dessert after a Thai or Indonesian-inspired meal.
- It can also be a delicious snack or breakfast option.
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Region: Hawaiian