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Creamy Coconut Pudding recipe

Creamy Coconut Pudding recipe


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  • Recipes
  • Dish type
  • Dessert
  • No cook desserts

A delicious Chinese jelly-like pudding. Coconut milk is blended with rock sugar, water, gelatine and evaporated milk, then allowed to set before being garnished with dessicated coconut.


Quebec, Canada

5 people made this

IngredientsMakes: 4 - 6 servings

  • 60g rock sugar
  • 200ml hot water, divided
  • 15g gelatine granules
  • 1 (400ml) tin coconut milk
  • 100ml evaporated milk
  • desiccated coconut, as required

MethodPrep:10min ›Ready in:10min

  1. Dissolve the rock sugar in 100ml hot water. Mix in the coconut milk and milk.
  2. Dissolve the gelatine in 100ml hot water. Mix until it is completely dissolved. Mix the coconut nut mixture in and pour into jelly moulds or a container.
  3. Chill for 3-4 hours or until set. Sprinkle with dessicated coconut before serving.

Ingredients

Rock sugar can be purchased in Chinese/Oriental speciality stores.

See it on my blog

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

I tried this recipes twice, and it didn't set! the smoothness and flavour was good, but it just turned out sloppy... any ideas what I can do next time to improve? the gelatin didn't seem to disolve properly!-06 Aug 2010


Coconut Pudding Recipes

The old fashioned coconut pudding recipes featured below all call for the all-natural, fresh taste of coconut. Whether you obtain your coconut meat the traditional way by cracking open a coconut or buy it already shredded, you'll love these easy-to-make desserts.

Coconut was a popular flavoring ingredient in the late 1800s as coconuts were easy to ship and didn't require refrigeration, and it remains a popular flavor in desserts. Kids of all ages love its fresh, chewy taste. So indulge yourself by making a delicious coconut pudding today.


The Best Coconut Cream Dessert

If you haven&rsquot noticed, it&rsquos quite the theme on BLT for making easy recipes with minimal ingredients that are easy &ndash so why not add a quick coconut cream dessert recipe to the repertoire.

Coconut cream and chocolate is a match made in heaven &ndash you MUST try this.

Plus, I&rsquove gotten some requests for desserts.

This is one of the best vegan chocolate desserts I&rsquove ever had or made.

This is one of my favorite desserts with coconut milk.

Coconut milk chocolate pudding is your end all be all.


Toasted Coconut Cream Pudding

This Toasted Coconut Cream Pudding is everything we, my fellow coconut lovers and I, have dreamed of forever.

It’s the perfect cross of the classic banana pudding and a coconut cream pie in one dessert!

This recipe idea actually came to me in a dream. Seriously. I think it’s because I have been eating super clean lately.

My sweet tooth is revolting and haunting my dreams. My jeans may be tighter, but this recipe was SO worth it.

I dreamed I was at the grocery store bakery and I couldn’t decide between a coconut cream pie and banana pudding.

I was debating and drooling over both, when the baker behind the counter came over to me and started asking me if I needed any help.

I shared my internal debate over pie or pudding and he said he had the perfect solution — Toasted Coconut Cream Pudding!

It was the perfect cross between banana pudding and coconut cream pie! It was also in a bucket as big as my face. So that probably helped my decision.

In my dream, I headed to the car and opened it up and ate the entire bucket with a spatula. Dreams are weird.

I literally woke up drooling, no joke. And I had a serious craving for this imaginary dessert.

I just HAD to make this coconut cream pie and banana pudding hybrid into a reality.

So I loaded the kids up in the car and off to the store we went. Which with two toddlers, is much easier said than done.

We quickly grabbed everything we needed and came home and whipped it up. It’s a no-bake dessert as long as you don’t count the two minutes it takes to toast the coconut.

After my first bite, I knew I was in trouble. There was no way I was going to be able to be good and only take a few bites.

In fact, this pudding was SO good, I had to immediately start passing it out to my neighbors.

It was the ONLY way to keep myself from inhaling the entire batch all by myself. I could not resist it!

I based this recipe off of my Mama’s Best Banana Pudding recipe and swapped the bananas for toasted sweetened coconut.

Then, instead of the vanilla pudding, I used coconut pudding. You can still use vanilla pudding and just add a little coconut extract to taste.

When it all came together, it had gorgeous layers of creamy coconut pudding (sweetened with whipped cream and my mom’s secret ingredient — sweetened condensed milk), freshly toasted coconut and vanilla wafers.

After a few hours resting in the fridge, the wafers soften and the pudding flavors mingle and it seriously becomes irresistible!


Cornstarch, Arrowroot, or Agar Agar

This is the great debate when it comes to haupia. Is it better to use agar agar (a popular Japanese vegetable-based thickening powder), arrowroot, or cornstarch? Which is more authentic? Which tastes better? Which sets up best? I will break it all down for you here:

  • Cornstarch – The easiest to come by here in the states and by far the cheapest option. It still sets up well. This is the most widely used thickener today because of the ease and affordability.
  • Arrowroot – The most traditional option. Has a very smooth texture and sets up great. Arrowroot can be difficult to find and a bit pricey but it’s worth a try if you want it to be really authentic. If you use it in this recipe, you can swap it straight across at a 1:1 ratio with the cornstarch.
  • Agar Agar – Great, smooth texture and sets up nicely. It’s a great natural substitute for cornstarch and commonly used in haupia. It has no corn, soy, gluten, carbohydrates, starch, sugar, or preservatives and it is high in fiber. If using agar agar in this recipe you will want to use much less than you would if you were using cornstarch or arrowroot. About 1-2 teaspoons rather than 5 tablespoons.

As far as taste goes, all of these options are neutral in flavor. It will be hard to taste a difference between any of them. For texture, they are similar and unless you try them side-by-side you won’t notice a big difference. Agar agar and arrowroot tend to have a smoother more “gelatin-y” texture but it’s not too drastic of a difference.


Coconut Cream Bread Pudding

Lightly butter the bottom of a 9-inch square flameproof baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk together the yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg and mace. Stir in 1 cup of the coconut flakes. Pour the custard over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand for 1 hour, covered, in the refrigerator.

Sprinkle the top of the pudding with the remaining 1/2 cup coconut flakes. Cover the baking dish with foil, poking a few holes in the top to release the steam. Put the baking dish into a roasting pan on the oven rack. Pour hot water into the roasting pan to come halfway up the sides of the baking dish. Bake until the pudding is firm to the touch, about 1 hour and 15 minutes. Remove the foil and bake for 15 minutes more. Remove the baking dish from the water bath and run it under the broiler, at least 4 inches from the heat, until golden, 1 to 2 minutes. Let the pudding cool completely. Cover tightly with plastic wrap and refrigerate.

Pour the sauce over individual pudding servings, as desired. Top with toasted coconut and serve.

Make the chocolate sauce right before serving the pudding. Put the chocolate chips in a medium heatproof bowl. In a small saucepan, bring the cream to a simmer over low heat immediately remove it from the heat and pour it over the chocolate chips. Whisk until smooth.

The chocolate sauce can be reheated in a saucepan over low heat. Add more cream, 1 tablespoon at a time as needed, to return it to the desired consistency.


Recipe Summary

  • ¾ cup uncooked white rice
  • 2 cups milk, divided
  • ⅓ cup white sugar
  • ¼ teaspoon salt
  • 1 egg, beaten
  • ⅔ cup golden raisins
  • 1 tablespoon butter
  • ½ teaspoon vanilla extract

Bring 1 1/2 cups water to a boil in a saucepan stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.

In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.


Coconut Pudding

I’ve been craving coconut lately so I decided to make some creamy coconut pudding from a recipe I found on The Cookie Writer. I served it topped with whipped cream and toasted coconut and it was delicious! Creamy, smooth, with a nice coconut flavor and I loved the crisp bits of toasted coconut so I ended up adding another spoonful to my pudding. I like that this pudding wasn’t overly sugary and so did my husband – my kids didn’t even notice. I love that.

How to Make Coconut Pudding

Place the coconut in a large dry skillet over low heat cook, stirring often, until golden brown and toasted, about 7-10 minutes. Make sure to keep an eye on it so it doesn’t burn!

In a medium bowl, beat the egg until frothy and paler in color, about 2 minutes. Add the milk and coconut milk then whisk well to combine.

Pour the cornstarch, sugar, and salt into a saucepan. Pour the liquid into the saucepan and whisk well. Cook the mixture over medium heat, whisking nearly constantly, until the mixture thickens, about 5-7 minutes.

Remove from the heat and stir in the butter, coconut extract, and vanilla. Let the pudding cool for a couple of minutes.

Pour through a fine sieve into individual serving dishes. Place some saran wrap directly on top of the pudding to prevent a film from forming.

Refrigerate until ready to serve, at least 1 hour. Serve topped with whipped cream and a spoonful (or two) of the toasted coconut. Enjoy!


Creamy Keto Coconut Pudding

A wonderful low carb dessert the whole family loves. I love mousses and cheesecakes and other creamy, rich desserts, but pudding just has never been my thing.

I suppose it’s because I tend to associate it with the instant variety, the most tasteless goo that comes out of the box and is the ubiquitous dessert of summer camps and school cafeterias everywhere.

So I generally consider pudding beneath my notice as a dessert, too plebian, too mass-market, to be any good.

If you like this, you can try similar recipes:
  • Keto Pumpkin Pudding
  • Creamy Keto Chocolate Pudding
  • Low Carb Strawberry Chia Pudding with Almond Milk
  • Low Carb Coconut and Chocolate Pudding

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!


Step-by-Step Photos

1. Start by combining all the ingredients except the coconut and the vanilla in a large saucepan. The process involves heating the mixture slowly over medium-low heat. This will take 10-15 minutes. Be patient. We need to warm the eggs slowly, so they don't suddenly cook and you have a pot of scrambled eggs. Watch and stir regularly to start. As the mixture warms, stir constantly, so you can judge when it is is done and quickly get it off the heat.

2. I start with a whisk, to make sure the mixture is nice and smooth to start. As it cooks, switch to a spoon, as it is easier to judge when the mixture is starting to thicken and nearing boiling. Once the pudding is getting close to done, I switch back to the whisk, to keep the pudding smooth. (If lumps appear, it isn't a fail. You can generally whisk them out or pour through a sieve before adding the coconut). When the pudding is done, remove the pot from the heat and stir in the coconut and vanilla. From there, you can ladle into individual serving dishes or into one large bowl.

Refrigerate the pudding at least 2 hours, but it will be even better after 3 or 4 hours of refrigeration. If you like a skin on your pudding (my husband does, for sure!), leave the pudding uncovered in the fridge. If you don't want a skin, let the plastic wrap come into contact with the top of the pudding as it refrigerates.


Watch the video: Creamy Coconut Milk Pudding. Eggless. Easy and simple dessert


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