Ingredients with Measurements:
- 2 cups of coconut milk
- 2 tablespoons of cornstarch
- 2 tablespoons of sugar
- 1/4 teaspoon of salt
- 1/4 cup of raisins
- 1/4 cup of diced pineapple
- 2 tablespoons of shredded coconut
Special Equipment Needed:
- Saucepan
- Whisk
- Spatula
- Bowl
Step-by-Step Instructions:
1. In a saucepan, combine the coconut milk, cornstarch, sugar, and salt.
2. Heat the mixture over medium heat, stirring constantly with a whisk, until it thickens and boils.
3. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
4. Remove the saucepan from the heat and stir in the raisins, pineapple, and shredded coconut.
5. Pour the mixture into a bowl and let cool.
6. Refrigerate for at least 2 hours before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 150
Fat: 8g
Carbohydrates: 17g
Protein: 2g
Substitutions for Ingredients
- Coconut milk can be substituted with almond milk.
- Raisins can be substituted with dried cranberries.
- Pineapple can be substituted with diced mango.
- Shredded coconut can be substituted with chopped almonds.
Variations:
- To make the pudding sweeter, add more sugar.
- To make the pudding richer, add more coconut milk.
- To make the pudding spicier, add a pinch of ground cinnamon.
Tips and Tricks:
- Make sure to stir the mixture constantly while heating to avoid burning.
- If the pudding is too thick, add more coconut milk to thin it out.
Storage Instructions:
Khanom Farang Kudi Chin Coconut Pudding can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Khanom Farang Kudi Chin Coconut Pudding can be reheated in the microwave for 1-2 minutes.
Presentation Ideas:
Khanom Farang Kudi Chin Coconut Pudding can be served in individual bowls or glasses, garnished with a sprinkle of shredded coconut and a dollop of whipped cream.
Garnishes:
- Shredded coconut
- Whipped cream
Pairings:
Khanom Farang Kudi Chin Coconut Pudding pairs well with a cup of hot tea or a glass of cold milk.
Suggested Side Dishes:
- Fresh fruit
- Toast
- Yogurt
Troubleshooting Advice:
- If the pudding is too thick, add more coconut milk to thin it out.
- If the pudding is too sweet, add a pinch of salt to balance the sweetness.
Food Safety Advice:
- Make sure to refrigerate the pudding immediately after cooling.
- Do not leave the pudding out at room temperature for more than 2 hours.
Food History:
Khanom Farang Kudi Chin Coconut Pudding is a traditional Thai dessert that has been enjoyed for centuries. The dish is believed to have originated in the Ayutthaya Kingdom in the 16th century.
Flavor Profiles:
Khanom Farang Kudi Chin Coconut Pudding has a sweet and creamy flavor with hints of coconut, pineapple, and raisins.
Serving Suggestions:
Khanom Farang Kudi Chin Coconut Pudding can be served as a dessert or a snack. It can also be served with a scoop of ice cream or a dollop of whipped cream.
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Region: Thai