Ingredients with Measurements:
- 1 cup of unsweetened shredded coconut
- 1/2 cup of granulated sugar
- 1/2 cup of cornstarch
- 1/4 cup of water
- 4 cups of whole milk
- 1 cup of plain yogurt
- 1 teaspoon of vanilla extract
- 1/4 cup of slivered almonds
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. In a medium-sized saucepan, combine the shredded coconut, granulated sugar, cornstarch, and water. Whisk until well combined.
2. Add the whole milk to the saucepan and whisk until the mixture is smooth.
3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
4. Reduce the heat to low and continue to cook, stirring constantly, for 2-3 minutes.
5. Remove the saucepan from the heat and stir in the plain yogurt and vanilla extract.
6. Divide the mixture evenly among serving bowls and let cool to room temperature.
7. Once cooled, cover the bowls with plastic wrap and refrigerate for at least 2 hours.
8. In a small skillet, toast the slivered almonds over medium heat until golden brown.
9. Sprinkle the toasted almonds over the chilled Keşkül with Yogurt before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Cook over medium heat and refrigerate before serving.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 360
Fat: 17g
Carbohydrates: 45g
Protein: 8g
Sodium: 110mg
Sugar: 34g
Substitutions for ingredients:
- Instead of whole milk, you can use almond milk or coconut milk.
- Instead of plain yogurt, you can use Greek yogurt or coconut yogurt.
- Instead of slivered almonds, you can use chopped pistachios or walnuts.
Variations:
- Add a pinch of ground cinnamon or cardamom to the mixture for extra flavor.
- Top with fresh berries or sliced fruit before serving.
Tips and tricks:
- Be sure to stir the mixture constantly while cooking to prevent lumps from forming.
- If the mixture is too thick, add a little more milk to thin it out.
- Toasting the almonds adds extra flavor and crunch to the dish.
Storage instructions:
Cover the Keşkül with Yogurt with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
This dish is best served cold, so there is no need to reheat it.
Presentation ideas:
Serve the Keşkül with Yogurt in small, decorative bowls or glasses for an elegant presentation.
Garnishes:
Top with toasted slivered almonds, chopped pistachios, or fresh berries.
Pairings:
Serve with a cup of Turkish coffee or tea for a traditional Turkish dessert experience.
Suggested side dishes:
This dish is typically served as a dessert and does not require any side dishes.
Troubleshooting advice:
If the mixture is too thin, cook it for a few more minutes until it thickens. If it is too thick, add a little more milk to thin it out.
Food safety advice:
Be sure to refrigerate the Keşkül with Yogurt after cooking and do not leave it out at room temperature for more than 2 hours.
Food history:
Keşkül with Yogurt is a traditional Turkish dessert that is typically made with milk, sugar, and cornstarch. It is often served at special occasions and celebrations.
Flavor profiles:
This dish has a creamy and slightly sweet flavor with a hint of coconut and vanilla.
Serving suggestions:
Serve the Keşkül with Yogurt chilled and garnished with toasted almonds or other nuts.
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Region: Turkish