Ingredients with Measurements:
- 1 cup Nageia flour
- 1 cup coconut milk
- 1 cup water
- 1 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Pudding cups or ramekins
Step-by-step instructions:
1. In a medium-sized saucepan, whisk together Nageia flour, coconut milk, water, sugar, vanilla extract, and salt until smooth.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
3. Reduce the heat to low and continue to cook, stirring occasionally, for 5-7 minutes or until the mixture has thickened to a pudding-like consistency.
4. Remove the saucepan from the heat and let the pudding cool for a few minutes.
5. Pour the pudding into individual pudding cups or ramekins and let it cool to room temperature.
6. Cover the pudding cups with plastic wrap and refrigerate for at least 2 hours or until set.
7. Serve the Nageia Coconut Milk Pudding chilled.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
5. Temperature:
Medium heat for cooking the pudding mixture.
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories: 320
Fat: 7g
Carbohydrates: 62g
Protein: 3g
Sodium: 150mg
Sugar: 50g
Substitutions for ingredients:
- You can use regular flour instead of Nageia flour.
- You can use almond milk or soy milk instead of coconut milk.
- You can use honey or maple syrup instead of sugar.
Variations:
- You can add chopped nuts or dried fruits to the pudding mixture before cooking.
- You can sprinkle cinnamon or nutmeg on top of the pudding before serving.
- You can add a layer of fruit compote or jam on top of the pudding before serving.
Tips and tricks:
- Whisk the pudding mixture constantly to prevent lumps from forming.
- Use a non-stick saucepan to prevent the pudding from sticking to the bottom.
- Let the pudding cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Store the Nageia Coconut Milk Pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can reheat the pudding in the microwave or on the stovetop over low heat.
Presentation ideas:
Serve the Nageia Coconut Milk Pudding in individual pudding cups or ramekins. You can also garnish the pudding with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, cinnamon, nutmeg, chopped nuts, dried fruits.
Pairings:
This pudding pairs well with fresh fruit, such as berries or sliced mango.
Suggested side dishes:
This pudding can be served as a dessert on its own.
Troubleshooting advice:
- If the pudding is too thick, add a little more coconut milk or water 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 refrigerate the pudding promptly after cooking to prevent bacterial growth.
Food history:
Nageia flour is a type of flour made from the seeds of the Nageia tree, which is native to Papua New Guinea. It is commonly used in traditional Papua New Guinean cuisine.
Flavor profiles:
This pudding has a creamy, coconut flavor with a hint of vanilla and a touch of sweetness.
Serving suggestions:
Serve this pudding as a dessert after a meal or as a sweet treat any time of day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai