Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 cup of fresh pineapple, diced
- 1/4 cup of shredded coconut
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Serving bowls or glasses
Step-by-step instructions:
1. In a medium saucepan, combine the coconut 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 the heat to low and continue to whisk for 1-2 minutes until the mixture is very thick.
4. Remove the saucepan from the heat and stir in the vanilla extract.
5. Divide the diced pineapple among the serving bowls or glasses.
6. Pour the coconut pudding over the pineapple.
7. Chill the pudding in the refrigerator for at least 2 hours.
8. Toast the shredded coconut in a dry skillet over medium heat until golden brown.
9. Sprinkle the toasted coconut over the chilled pudding before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories: 320
- Fat: 17g
- Carbohydrates: 42g
- Protein: 2g
- Fiber: 1g
- Sugar: 30g
Substitutions for ingredients:
- You can use canned pineapple instead of fresh pineapple.
- You can use coconut sugar instead of white sugar.
- You can use arrowroot powder instead of cornstarch.
Variations:
- You can add chopped mango or papaya to the pineapple.
- You can add a pinch of cinnamon or nutmeg to the pudding.
- You can use almond milk or soy milk instead of coconut milk.
Tips and tricks:
- Whisk the pudding constantly to prevent lumps from forming.
- Use a nonstick saucepan to prevent the pudding from sticking to the bottom.
- Chill the pudding for at least 2 hours to allow it to set properly.
Storage instructions:
- Store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can eat the pudding cold or at room temperature. Do not reheat the pudding as it will become too thick.
Presentation ideas:
- Serve the pudding in clear glasses to show off the layers of pineapple and coconut.
- Top the pudding with a dollop of whipped cream or a sprinkle of chopped nuts.
Garnishes:
- Toasted coconut
- Whipped cream
- Chopped nuts
Pairings:
- Serve the pudding with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Grilled shrimp skewers
- Steamed rice
Troubleshooting advice:
- If the pudding is too thick, add a little more coconut milk to thin it out.
- If the pudding is too thin, whisk in a little more cornstarch and heat it over medium heat until it thickens.
Food safety advice:
- Make sure to use fresh pineapple and store the pudding in the refrigerator to prevent bacterial growth.
Food history:
- Coconut pudding is a popular dessert in many tropical countries, including Thailand, Indonesia, and the Philippines.
Flavor profiles:
- Creamy
- Sweet
- Tropical
Serving suggestions:
- Serve the pudding as a light dessert after a spicy meal.
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