Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 cup whole milk
- 1/2 cup cornstarch
- 1/2 cup shredded coconut
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Mixing bowl
- Serving dishes or ramekins
Step-by-step instructions:
1. In a medium-sized saucepan, combine the sweetened condensed milk, coconut milk, whole milk, cornstarch, shredded coconut, sugar, and salt. Whisk until well combined.
2. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. Reduce the heat to low and continue cooking for 2-3 minutes, stirring constantly, until the mixture is very thick.
3. Remove the saucepan from the heat and stir in the vanilla extract.
4. Pour the pudding mixture into serving dishes or ramekins and let cool to room temperature.
5. Once the pudding has cooled, cover with plastic wrap and refrigerate for at least 2 hours, or until set.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
- Total time: 2 hours and 25 minutes
Temperature:
- Medium heat for cooking the pudding mixture
Serving size:
- This recipe makes 4-6 servings
Nutritional information:
- Calories: 425
- Fat: 20g
- Carbohydrates: 56g
- Protein: 8g
- Sodium: 270mg
- Sugar: 47g
Substitutions for ingredients:
- You can use low-fat coconut milk instead of regular coconut milk for a lighter version of the pudding.
- You can use almond milk or soy milk instead of whole milk for a dairy-free version of the pudding.
- You can use unsweetened shredded coconut instead of sweetened shredded coconut if you prefer a less sweet pudding.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the pudding mixture for added texture and flavor.
- You can top the pudding with fresh fruit, such as sliced bananas or strawberries, for a fruity twist.
- You can add a pinch of cinnamon or nutmeg to the pudding mixture for a warm and spicy flavor.
Tips and tricks:
- Be sure to whisk the pudding mixture constantly while cooking to prevent lumps from forming.
- If the pudding mixture is too thick, you can add a little more milk to thin it out.
- You can serve the pudding warm or chilled, depending on your preference.
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 on high for 30-60 seconds, or until warm.
Presentation ideas:
- Serve the pudding in individual ramekins or dessert dishes for an elegant presentation.
- Top the pudding with a sprinkle of shredded coconut or a dollop of whipped cream for added texture and flavor.
Garnishes:
- Shredded coconut
- Whipped cream
- Fresh fruit
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Shortbread cookies
Troubleshooting advice:
- If the pudding is too thin, you can add a little more cornstarch to thicken it up.
- If the pudding is too thick, you can add a little more milk to thin it out.
Food safety advice:
- Be sure to refrigerate the pudding promptly after making it to prevent bacterial growth.
Food history:
- Manjar Blanco is a traditional Peruvian dessert made from sweetened condensed milk and sugar.
Flavor profiles:
- Creamy
- Sweet
- Coconutty
Serving suggestions:
- Serve the pudding chilled for a refreshing dessert on a hot day.
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Region: Peruvian