Thursday, February 23

Coconut Pudding

Coconut pudding is an amazingly simple thing to make. It contains four ingredients, one being water, cooks down in under ten minutes, and tastes like you spent hours preparing it. The pudding itself has a silky texture when eating. It is a firmer pudding similar to a loose gelatin and has a very subtle sweetness to it. Coconut pudding can be commonly found in bento boxes, Asian cuisines, and world food markets.

This will make 6-8 servings
Full time: 1 hours 15 minutes to 3 1/2 hours (based on desired cooling/firmness time)
You will need:

1 can (14.5 or 15 oz) coconut milk, not coconut water or beverage
1 1/2 cup water
5 tbsp sugar
5 tbsp tapioca starch or corn starch

Let us begin:

Start by putting coconut milk in a sauce pot,  you may notice the solids have separated from the liquid, if this has happened you'll want to stir the milk and fully incorporate the liquid back into the solids

Once your incorporated, add in water and give a good stir. Turn heat on to medium high and stir for 3-4 minutes, you'll end up with a smooth milky liquid

Add in your sugar and stir 2-3 minutes until completely dissolved

Add in the starch and stir continuously until mixture has thickened. (Photo is not so easy to see the difference)

Pour thickened mixture into a square pan and place in refrigerator. If you want an extremely firm gelatin texture then keep in refrigerator for 3 hours to set. However, it can be eaten after 45 minutes.

I like to top mine with fresh fruit!