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.
Servings Prep Time
10doses 20min
Cook Time Passive Time
7min 1h
Servings Prep Time
10doses 20min
Cook Time Passive Time
7min 1h
Ingredients
  • 800ml water
  • 1tbsp cashew butter(very loaded)
  • 3pods cardamom
  • 1 to 2leafs lemmon grass
  • 1tea spoon agar-agar powder
  • 200ml full fat coconut milk
  • 3tbsp corn semolina
  • 4tbsp rice syrup
  • 5tbsp coconut shreds
Instructions
  1. Mix the water with the cashew butter and blend until the butter dissolves completely and you get a white drink.
  2. Apart, open the cardamom pods and remove their seeds. Put them in a mortar and crush until you get a powder.
  3. 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.
  4. When the preparation begins to boil, add corn semolina and stir constantly, for about 5 minutes, or until the corn is cooked and smooth.
  5. Before turning the fire off add the rice jelly and mix well.
  6. Take out the lemongrass and pour the pudding into individual forms. Let it cool and place in refrigerator.
  7. 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.
  8. 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.