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Creamy Coconut Pudding with Vanilla
This coconut pudding is nice served warm or chilled but it does become thicker as it cools down. If you want it to be extra creamy, put plastic wrap over the surface of the pudding as it cools down to keep all the moisture in. Store any leftovers in the refrigerator for up to a couple of days. You can use light coconut milk instead of regular coconut milk if you want to trim some of the fat content. The dessert will not taste, as rich but it will still be nice.
You can serve this coconut pudding in regular serving bowls or you can cut a young coconut in half and use the shell as a bowl. Young coconuts have soft, juicy flesh inside, as opposed to the hardened flesh you find in older ones. Serving the coconut pudding recipe in a coconut shell means the flesh on the walls of the coconut shell can also be eaten as part of the dessert.
The chocolate candy decorations are optional and you can decorate the dessert with fresh berries instead, or simply omit a garnish. Fresh mint leaves might also look nice on this coconut pudding, so just use whatever garnishes you happen to have available to give it a unique look.
How to Make Coconut Pudding
Ingredients -
1 beaten egg
2 ¾ cups coconut milk
3 tablespoons minute tapioca
⅓ cup white sugar
2 oz desiccated coconut
1 teaspoon vanilla extract
4 chocolate candies, for garnish (optional)
2 coconut shell halves, for serving (optional)
Preparation:
Combine the sugar, coconut milk, egg, and tapioca in a pan.
Let the mixture stand for 5 minutes.
Cook it over a moderate heat until the mixture comes to a boil, stirring it all the time.
Take it off the heat and stir in the vanilla extract.
Let it cool for 20 minutes and stir again.
Transfer the coconut pudding into 2 coconut halves or serving bowls.
Sprinkle the desiccated coconut on top and garnish with the chocolate candies.
(Serves 2)
Wine Suggestion:
Wine Suggestion for Coconut Pudding
The sweet, light flavors of a California Moscato would complement this coconut pudding perfectly. Also known as Muscat, this delicious sweet wine is easy to find in California, especially in Stanislaus County. You can choose from pink Muscat, white Muscat, and even Orange Muscat. Served with this delicious dessert wine, the coconut pudding would taste truly heavenly. A sweet Riesling with hints of orange blossom and peach would also work with this coconut pudding recipe.
Photo Description:
As the picture shows, this snowy white dessert looks great garnisheed simply with shredded coconut and chocolate candies, and served in a fresh coconut bowl. This is a sweet and creamy yet light and refreshing dessert which can be made a few hours ahead. If you are looking for an unusual dessert, this one might be a good one to consider. It is simple to make and the flavor is tropical and exotic. Whether you serve this as a refreshing summer dessert or as an exotic treat in the wintertime, this coconut pudding recipe is sure to win your heart.
Interesting Facts About Coconuts
The coconut palm is one of the oldest trees in the world and it has been around since the days of the dinosaurs. Coconuts are believed to have originated in the South Pacific but they are watertight so they could float across the oceans.
Coconut palms grown in tropical and subtropical climates and they are very useful trees. The roots, trunk, and fronds are used for furniture, shelter, light, and household utensils and the coconut itself is of course used for food. The outer green shell protects the seed which is covered in a hairy husk. The husk provides cooking fuel, a rope stronger than hemp and fiber to make clothing. Inside the hunk you find the coconut flesh and oil. A coconut is technically a seed, not a fruit or nut.
Popular Coconut Recipes
Many people would list a coconut pudding recipe amongst their favorite desserts but how much do you know about coconuts? Coconut is a key ingredient in the South of India and in most South Asian cuisine. It is used in all kinds of dishes from curries to chutneys, syrups, and desserts. Coconut cream and milk is made by pouring boiling water over grated coconut flesh and squeezing out the liquid, and it can be diluted to different thicknesses. You can get coconut milk and cream in canned or powdered forms.
Desiccated coconut is made by washing, steaming and shredding the dried coconut flesh. The oil from the coconut is used to make candies and ice creams, and it is also used to cook with in India. Coconut water that comes from the seed cavity is sweet and it is commercially extracted these days and preserved as a beverage.
The heart of the coconut palm tree is a delicacy. Also known as palm cabbage, the heart is tender and young and found at the top of the palm stem. One palm heart from a coconut palm can weigh up to twenty-five pounds. A sweep sap is collected from the unopened flowering branches, and this can be boiled into palm sugar or fermented into wine or liquor.
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