Coconut pudding
Whenever the weather gets warm I like to use more exotic ingredients that with the cold temperatures seem too unbalanced to me to consume. I usualy introduce them in desserts, which I do only once in a while, letting myself be carried by the more tropical flavors.
In this case I used whole coconut milk to make this pudding. When I did it I had tapioca pudding in my head, but I didn't want to use tapioca, also tropical. I decided to use a little corn grits instead to make the pudding more adapted to our geography.
| Prep Time | 20 min |
| Cook Time | 7 min |
| Passive Time | 1 h |
| Servings |
doses
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Ingredients
- 800 ml water
- 1 tbsp cashew butter (very loaded)
- 3 pods cardamom
- 1 to 2 leafs lemmon grass
- 1 tea spoon agar-agar powder
- 200 ml full fat coconut milk
- 3 tbsp corn semolina
- 4 tbsp rice syrup
- 5 tbsp coconut shreds
Ingredients
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Instructions
- Mix the water with the cashew butter and blend until the butter dissolves completely and you get a white drink.
- Apart, open the cardamom pods and remove their seeds. Put them in a mortar and crush until you get a powder.
- In a pot, mix the cashew drink with cardamom powder and agar-agar. Rinse well until completely dissolved, then add the coconut milk and the lemmongrass. Place on medium heat, stirring occasionally.
- When the preparation begins to boil, add corn semolina and stir constantly, for about 5 minutes, or until the corn is cooked and smooth.
- Before turning the fire off add the rice jelly and mix well.
- Take out the lemongrass and pour the pudding into individual forms. Let it cool and place in refrigerator.
- In a frying pan heat the grated coconut over medium heat for a few seconds until its color becomes golden and begins to release aroma. You must be very carefull and stir constantly so that the coconut does not burn.
- Whenever the puddings are already fresh, serve it with the coconut and a jam.
Recipe Notes
This time, I decided to serve the puddings with a strawberry&cherry's jam . I grabbed 6 fresh strawberries and a handful of dried sour cherries, some drops of lemon juice, mixed with a little rice jelly and blend it. Then I put it inside the puddings and served. 🙂
If you want a pannacota-like result you can simply add 2 teaspoons of agar-agar and do not use the corn seedlings. You will get a softer and fresher pudding.
