The perfect coconut pudding

Elisabeth is not a pudding freak, but I am. I ordered a subpar slice of coconut pie last night, so I wanted to make the perfect pudding this morning.

The brand of coconut milk I got was Tosca. It was solid all the way through. 1 can had 450 calories.

I added it to a pot, mixed in 1/3 – 1/2 cup of coconut sugar (if I didn’t have this, I would have added probably brown sugar and vanilla, but the coconut sugar does wonders)

1/4 – 1/2 tsp of salt

3 tbs cornstarch dissolved in 1/2 a cup of milk (I used equal parts whipping cream and evaporated milk; dairy free options would be to reserve some of the coconut milk or water, coconut or tap)

Once your cornstarch is 100% lump free (add more liquid and keep stirring if it’s lumpy, as long as it doesn’t get warm, it will work out.) Then I brought everything to the boil and let it cook out for a minute on low. Make it a bit more salty and sweeter than you would ordinarily like, just a touch; cold numbs the tongue. Go with a light hand, though, you can add more to taste but thus far, time only travels one way through the universe.

I added frozen blueberries and pomegranate seeds to the boil, dumped the pudding on top of it, and the texture of it is fabulous. Without the berries, dumped into a pre-baked pie crust, and you would get the perfect coconut cream, it sets up that smartly. Would I add toasted coconut? Probably not. Between the milk and the sugar the coconut comes through quite clearly. Pudding shouldn’t have to be chewed. ETA: if I wanted to up the coconut flavour, though, I might have toasted the coconut, let it steep in the heated coconut cream for a bit (20 minutes?) and then strained it out. You can be a heathen and leave it in, though. Don’t do it with untoasted coconut you haven’t toasted it yourself, though. That wouldn’t be worth the extra step. If you wanted to add cocoa powder or chocolate chips to the molten boiling stage, you’d get chocolate silk pie, but I was in it for the pure taste of the coconut.

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