Ingredients with Measurements:
- 1 cup sea coconut (dried)
- 1 cup coconut milk
- 1 cup water
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Serving dishes
Step-by-step instructions:
1. Rinse the sea coconut and soak it in water for at least 30 minutes to soften.
2. In a medium saucepan, combine the coconut milk, water, sugar, and salt. Bring to a boil over medium heat.
3. In a mixing bowl, whisk together the cornstarch and 1/4 cup of water until smooth.
4. Add the cornstarch mixture to the saucepan and whisk constantly until the mixture thickens, about 2-3 minutes.
5. Drain the sea coconut and add it to the pudding mixture. Stir to combine.
6. Remove from heat and stir in the vanilla extract.
7. Pour the pudding into serving dishes and let it cool to room temperature.
8. Refrigerate for at least 2 hours before serving.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 41g
- Protein: 2g
- Fiber: 1g
- Sugar: 30g
Substitutions for ingredients:
- Sea coconut can be substituted with regular coconut meat or other dried fruits.
- Cornstarch can be substituted with arrowroot or tapioca starch.
Variations:
- Add diced mango or pineapple for a tropical twist.
- Use coconut cream instead of coconut milk for a richer pudding.
- Top with toasted coconut flakes or chopped nuts for added texture.
Tips and tricks:
- Soaking the sea coconut beforehand helps to soften it and reduce the cooking time.
- Whisking the cornstarch mixture well ensures a smooth and lump-free pudding.
- Stirring in the vanilla extract at the end adds a nice flavor to the pudding.
Storage instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the pudding in 30-second intervals until warm.
Presentation ideas:
- Serve the pudding in individual glass jars or bowls for an elegant presentation.
- Top with fresh fruit or whipped cream for added color and flavor.
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Fresh fruit
Pairings:
- Serve with a cup of hot tea or coffee for a cozy dessert.
Suggested side dishes:
- Fresh fruit salad
- Coconut macaroons
Troubleshooting advice:
- If the pudding is too thick, add a little more water or coconut milk to thin it out.
- If the pudding is too thin, whisk in a little more cornstarch.
Food safety advice:
- Make sure to soak the sea coconut to soften it and remove any impurities.
- Store leftover pudding in the refrigerator and discard any that has been left out at room temperature for more than 2 hours.
Food history:
- Sea coconut, also known as luo han guo, is a fruit native to southern China and has been used in traditional Chinese medicine for centuries.
Flavor profiles:
- The sea coconut adds a chewy texture and subtle sweetness to the pudding, while the coconut milk provides a creamy and rich flavor.
Serving suggestions:
- Serve the pudding chilled for a refreshing dessert on a hot day.
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Region: Thai