Ingredients with Measurements:
- 1 cup grated coconut
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup water
Special equipment needed:
- Mixing bowl
- Saucepan
- Whisk
- Measuring cups and spoons
- Pudding molds or ramekins
Step-by-step instructions:
1. In a mixing bowl, combine the grated coconut and coconut milk. Let it sit for 10 minutes to allow the coconut to absorb the milk.
2. In a saucepan, mix together the sugar, cornstarch, and salt.
3. Add the coconut mixture to the saucepan and stir until well combined.
4. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
5. Reduce the heat to low and continue cooking for 2-3 minutes, stirring constantly.
6. Remove the saucepan from the heat and stir in the vanilla extract, cinnamon, and nutmeg.
7. In a separate saucepan, bring the water to a boil.
8. Pour the boiling water into the pudding mixture and whisk until smooth.
9. Pour the pudding into individual molds or ramekins and let it cool to room temperature.
10. Refrigerate the pudding for at least 2 hours or until set.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 35g
Protein: 2g
Sodium: 100mg
Sugar: 25g
Substitutions for ingredients:
- Grated coconut: You can use unsweetened shredded coconut instead.
- Coconut milk: You can use any type of milk you prefer.
- Sugar: You can use honey or maple syrup as a natural sweetener.
- Cornstarch: You can use tapioca starch or arrowroot powder instead.
Variations:
- Mango Coconut Pudding: Add 1 cup of diced fresh mango to the pudding mixture before cooking.
- Chocolate Coconut Pudding: Add 1/4 cup of cocoa powder to the pudding mixture before cooking.
- Pineapple Coconut Pudding: Add 1 cup of diced fresh pineapple to the pudding mixture before cooking.
Tips and tricks:
- Make sure to stir the pudding constantly while cooking to prevent lumps from forming.
- Use a whisk to ensure that the pudding mixture is smooth and well combined.
- If the pudding is too thick, add a little more water to thin it out.
- Garnish with toasted coconut flakes or fresh fruit before serving.
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 a microwave-safe dish and heat for 30 seconds to 1 minute, or until warm.
Presentation ideas:
Serve the pudding in individual molds or ramekins and garnish with toasted coconut flakes or fresh fruit.
Garnishes:
Toasted coconut flakes, fresh fruit, whipped cream, or chocolate shavings.
Pairings:
Serve the pudding with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
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 water to thin it out.
Food safety advice:
Make sure to store the pudding in the refrigerator and consume it within 3 days.
Food history:
E'ia Ota Coconut Milk Pudding is a traditional dessert from the Pacific Islands.
Flavor profiles:
Creamy, sweet, and coconutty with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve the pudding chilled as a dessert or snack.
Related Categories
Cooking Method: N/A
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Region: Samoan
Taste: Creamy, Coconutty, Sweet, Rich, Refreshing