Ingredients with Measurements:
- 1 cup of jicara pulp
- 1 cup of coconut milk
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1/4 cup of shredded coconut
- 1/4 cup of water
Special equipment needed:
- Blender
- Medium saucepan
- Whisk
- Wooden spoon
- Pudding cups or ramekins
Step-by-step instructions:
1. In a blender, blend the jicara pulp and coconut milk until smooth.
2. In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the jicara and coconut milk mixture.
3. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and comes to a boil.
4. Reduce the heat to low and continue to cook for 2-3 minutes, stirring constantly.
5. Remove the saucepan from the heat and stir in the vanilla extract.
6. In a separate small saucepan, toast the shredded coconut over medium heat until golden brown.
7. In a small bowl, mix the toasted coconut with water to create a coconut syrup.
8. Pour the pudding mixture into individual pudding cups or ramekins and let cool to room temperature.
9. Once cooled, drizzle the coconut syrup over the top of each pudding.
10. Chill the puddings in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 320
Fat: 14g
Carbohydrates: 47g
Protein: 2g
Sodium: 150mg
Sugar: 34g
Substitutions for ingredients:
- Jicara pulp can be substituted with pumpkin or butternut squash puree.
- Coconut milk can be substituted with almond milk or soy milk.
- Shredded coconut can be substituted with chopped nuts or dried fruit.
Variations:
- Add a pinch of cinnamon or nutmeg to the pudding mixture for a warm, spicy flavor.
- Top the pudding with fresh fruit, such as sliced mango or papaya.
- Use coconut cream instead of coconut milk for a richer, creamier pudding.
Tips and tricks:
- Be sure to stir the pudding constantly while cooking to prevent lumps from forming.
- If the pudding is too thick, add a little more coconut milk or water to thin it out.
- Toasting the shredded coconut adds a delicious nutty flavor to the pudding.
Storage instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, microwave it for 30 seconds to 1 minute, or until warm.
Presentation ideas:
Serve the pudding in clear glass cups or ramekins to show off the layers of jicara and coconut.
Garnishes:
Garnish the pudding with a sprinkle of toasted coconut or a dollop of whipped cream.
Pairings:
Pair the pudding with a cup of hot tea or coffee for a cozy dessert.
Suggested side dishes:
Serve the pudding with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
If the pudding is too thin, cook it for a few more minutes until it thickens. If it's too thick, add more liquid and cook for a few more minutes.
Food safety advice:
Be sure to store the pudding in the refrigerator and consume it within 3 days.
Food history:
Jicara is a type of gourd that has been used for centuries in Central and South America to make bowls, cups, and other household items. In this recipe, jicara pulp is used to add a unique flavor and texture to the pudding.
Flavor profiles:
This pudding has a creamy, coconutty flavor with a hint of nuttiness from the toasted coconut.
Serving suggestions:
Serve the pudding as a dessert after a Latin American-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A