Desserts > Puddings > Thai Puddings > Tamarind Puddings

Tamarind and Coconut Milk Pudding Recipe

Ingredients with Measurements:
- 1 cup tamarind pulp
- 1 cup coconut milk
- 1 cup water
- 1 cup sugar
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract

Special equipment needed:
- Whisk
- Saucepan
- Pudding molds or ramekins

Step-by-step instructions:

1. In a saucepan, mix tamarind pulp, coconut milk, water, and sugar. Cook over medium heat for 5-7 minutes, stirring occasionally.
2. In a separate bowl, whisk cornstarch and salt with 1/4 cup of water until smooth.
3. Add the cornstarch mixture to the saucepan and whisk until well combined.
4. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
5. Remove from heat and stir in vanilla extract.
6. Pour the mixture into pudding molds or ramekins and let it cool to room temperature.
7. Cover with plastic wrap and refrigerate for at least 2 hours or until set.


Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Medium heat
Serving size:
Makes 6-8 servings

Nutritional information:
Calories per serving: 220
Total fat: 6g
Saturated fat: 5g
Cholesterol: 0mg
Sodium: 100mg
Total carbohydrates: 42g
Dietary fiber: 1g
Sugars: 32g
Protein: 1g

Substitutions for ingredients:
- Tamarind pulp can be substituted with tamarind concentrate or paste.
- Coconut milk can be substituted with any non-dairy milk.
- Cornstarch can be substituted with arrowroot powder or tapioca starch.

Variations:
- Add chopped nuts or dried fruits for texture and flavor.
- Use different flavors of extracts such as almond or coconut.
- Top with whipped cream or toasted coconut flakes.

Tips and tricks:
- Make sure to whisk the cornstarch mixture well to avoid lumps.
- Stir the pudding constantly to prevent it from sticking to the bottom of the saucepan.
- Use silicone molds for easy removal of the pudding.

Storage instructions:
- Store the pudding in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the pudding in a microwave-safe bowl and heat for 30 seconds at a time until warm.

Presentation ideas:
- Serve the pudding in individual ramekins or molds.
- Top with fresh fruit or whipped cream.
- Garnish with mint leaves or toasted coconut flakes.

Pairings:
- Serve with a cup of hot tea or coffee.

Suggested side dishes:
- Fresh fruit salad
- Grilled pineapple

Troubleshooting advice:
- If the pudding is too thick, add a little bit of water and stir until desired consistency is achieved.
- If the pudding is too thin, cook for a few more minutes until it thickens.

Food safety advice:
- Make sure to use clean utensils and cookware when making the pudding.
- Store the pudding in the refrigerator to prevent bacterial growth.

Food history:
- Tamarind is a tropical fruit that is commonly used in Asian and Latin American cuisine.
- Coconut milk is a staple ingredient in many Southeast Asian and Caribbean dishes.

Flavor profiles:
- The tamarind adds a tangy and slightly sweet flavor to the pudding, while the coconut milk adds a creamy and nutty flavor.

Serving suggestions:
- Serve the pudding as a dessert after a spicy meal to balance out the flavors.

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

Taste: Sweet, Tangy, Creamy, Coconutty