Ingredients with Measurements:
- 1 cup kokum juice
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 tsp salt
- 1 tsp vanilla extract
Special equipment needed:
- Saucepan
- Whisk
- Pudding cups or ramekins
Step-by-step instructions:
1. In a saucepan, combine the kokum juice, coconut milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. In a small bowl, whisk together the cornstarch and water until smooth.
3. Add the cornstarch mixture to the saucepan and whisk 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 to cook, stirring constantly, for 2-3 minutes.
6. Remove the pan from the heat and stir in the salt and vanilla extract.
7. Pour the pudding into individual cups or ramekins and let cool to room temperature.
8. Cover the cups with plastic wrap and refrigerate for at least 2 hours, or until set.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 4 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 35g
Protein: 2g
Substitutions for ingredients:
- Kokum juice can be substituted with tamarind juice or lemon juice.
- Cornstarch can be substituted with arrowroot powder or tapioca starch.
Variations:
- Add chopped nuts or dried fruit to the pudding before refrigerating.
- Top the pudding with whipped cream or toasted coconut flakes before serving.
Tips and tricks:
- Make sure to whisk the cornstarch mixture well to avoid lumps in the pudding.
- Stir the pudding constantly while cooking to prevent it from sticking to the bottom of the pan.
- For a smoother pudding, strain the mixture through a fine-mesh sieve before pouring it into cups.
Storage instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The pudding can be served cold or at room temperature. To reheat, microwave for 30 seconds or until warm.
Presentation ideas:
Serve the pudding in clear glass cups or ramekins to show off the layers of kokum and coconut milk.
Garnishes:
Top the pudding with fresh berries or mint leaves.
Pairings:
Serve the pudding with a cup of hot tea or coffee.
Suggested side dishes:
The pudding can be served as a dessert on its own.
Troubleshooting advice:
- If the pudding is too thick, add a little more kokum juice or coconut milk to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh ingredients and store the pudding in the refrigerator to prevent spoilage.
Food history:
Kokum is a fruit native to India and is commonly used in Indian cuisine for its sour flavor. Coconut milk is also a staple ingredient in many Indian dishes.
Flavor profiles:
The kokum and coconut milk combination creates a sweet and sour flavor profile that is refreshing and unique.
Serving suggestions:
Serve the pudding as a light and refreshing dessert after a spicy Indian meal.
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Region: Indian