Ingredients with Measurements:
- 1 cup of raspadura (grated panela)
- 1 can of coconut milk (13.5 oz)
- 1 cup of water
- 1/2 cup of cornstarch
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of salt
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Pudding cups or ramekins
Step-by-step instructions:
1. In a medium-sized saucepan, combine the raspadura, coconut milk, and water. Heat the mixture over medium heat, stirring occasionally until the raspadura is completely dissolved.
2. In a small bowl, whisk together the cornstarch, vanilla extract, and salt. Add the cornstarch mixture to the saucepan and whisk until well combined.
3. Continue to cook the mixture over medium heat, whisking constantly until it thickens and starts to boil. Reduce the heat to low and continue to cook for an additional 2-3 minutes, stirring constantly.
4. Remove the saucepan from the heat and pour the pudding mixture into individual pudding cups or ramekins. Allow the pudding to cool to room temperature before placing them in the refrigerator to chill for at least 2 hours.
5. Serve the chilled pudding with a sprinkle of shredded coconut on top.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Chilling time: 2 hours
Temperature:
Medium heat for cooking, room temperature for cooling, and refrigerated for chilling.
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories per serving: 250
Total fat: 11g
Saturated fat: 9g
Cholesterol: 0mg
Sodium: 170mg
Total carbohydrates: 36g
Dietary fiber: 1g
Total sugars: 22g
Protein: 2g
Substitutions for ingredients:
- Raspadura can be substituted with brown sugar or regular granulated sugar.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
- Vanilla extract can be substituted with almond extract or coconut extract.
Variations:
- Add chopped nuts, such as almonds or pecans, to the pudding mixture for added texture.
- Top the pudding with fresh fruit, such as sliced strawberries or mangoes.
- Use coconut cream instead of coconut milk for a richer and creamier pudding.
Tips and tricks:
- Whisk the cornstarch mixture well to prevent lumps from forming in the pudding.
- Stir the pudding constantly while cooking to prevent it from sticking to the bottom of the saucepan.
- Allow the pudding to cool to room temperature before chilling in the refrigerator to prevent condensation from forming on the surface of the pudding.
Storage instructions:
Store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, place it in the microwave for 30 seconds to 1 minute or until warm.
Presentation ideas:
Serve the pudding in clear glass cups or ramekins to show off the layers of the pudding.
Garnishes:
Sprinkle shredded coconut or chopped nuts on top of the pudding for added texture and flavor.
Pairings:
Pair the pudding with a cup of coffee or tea for a delicious dessert.
Suggested side dishes:
Serve the pudding with fresh fruit or a scoop of ice cream on the side.
Troubleshooting advice:
- If the pudding is too thick, add a splash of coconut milk or water to thin it out.
- If the pudding is too thin, whisk in a little more cornstarch and cook for an additional 1-2 minutes.
Food safety advice:
Make sure to store the leftover pudding in the refrigerator and consume it within 3 days.
Food history:
Raspadura is a traditional sweetener used in Latin American cuisine. It is made by boiling sugarcane juice until it thickens and solidifies into a block. Coconut pudding is a popular dessert in many countries, including Brazil, Thailand, and the Philippines.
Flavor profiles:
This pudding has a sweet and creamy coconut flavor with a hint of caramel from the raspadura.
Serving suggestions:
Serve the pudding chilled with a sprinkle of shredded coconut on top for a refreshing and delicious dessert.
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