Vanilla Coconut Pudding
HB-2460 · Hand-built original · Micronesian
Rich coconut milk is gently thickened and perfumed with fragrant vanilla, then chilled until it sets into something cool, creamy and quietly luxurious. Topped with a scatter of ripe mango or pineapple, it rounds off a Micronesian meal beautifully, and it is every bit as easy to make as it is to eat.
MicronesianDessert1–2 servings601 kcalVegetarianEgg-freeDiabeticRenal
Main ingredient: milk
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Servings:1quantities adjust to match
Ingredients
- 13½ Tbsp coconut milk
- 3½ Tbsp milk
- 2 tbsp sugar
- 1 tsp vanilla extract
- 2 tbsp cornflour
- 1 pinch fine salt
- Fresh fruit, such as mango or pineapple, cut into pieces, to garnish
Method
- Whisk the cornflour with the milk in a small bowl until completely smooth.
- Put the coconut milk, sugar, and salt in a small saucepan over medium heat and stir until the sugar dissolves and the mixture is steaming.
- Whisk the cornflour slurry again, pour it into the pan in a thin stream, whisking constantly.
- Cook, whisking, for 2 to 3 minutes until the pudding boils and thickens to a soft custard consistency. Take off the heat and stir in the vanilla.
- Pour into 2 small bowls or glasses. Serve warm, or cover the surface and chill for at least 1 hour for a firmer set.
- Top with fresh mango or pineapple pieces just before serving.
Nutrition (per serving, where published)
601 kcalCalories
6.3 gProtein
39 gCarbs
49.3 gFat
43.2 gSaturates
4.4 gFibre
7.3 gSugars
190 mgSodium
6 mgCholesterol
611 mgPotassium
96 mgCalcium
3.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data