1. Coconut Milk Pudding
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Preparation Time
1 hour
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Difficulty
Easy
Ingredients for Coconut Milk Pudding Serves 2
Fresh milk 200 ml Corn starch 40 gr (4 tablespoons) Coconut milk 200 ml Granulated sugar 50 gr (6 tablespoons) Dried coconut 200 gr (grated)
Image of Ingredients
How to Make Coconut Milk Pudding
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Mix the milk mixture
Add 40gr of corn starch into a bowl, while using a whisk, gradually pour in 100ml of fresh milk and stir until the corn starch is completely dissolved.
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Boil the milk mixture
Place a pot on the stove and add 50gr of powdered sugar (6 tablespoons), 100ml of fresh milk, and 200ml of coconut milk to boil over low heat. Stir continuously with a whisk to prevent the mixture from burning. Continue to add cornstarch and stir well until the mixture thickens, then turn off the heat.
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Pour into mold
Use vegetable oil to coat the glass container evenly so the cake doesn’t stick to it.
Pour the cake into the container and let it cool at room temperature (gently shake the container or tap it lightly on the table to make the cake smoother and more even).
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Cutting the cake and rolling in coconut
Remove the cake from the mold, then use a knife to cut the cake into bite-sized squares.
Roll the cake in shredded dry coconut so that the coconut sticks evenly to all sides of the cake.
Tip:
- Apply some vegetable oil on the knife to cut the cake without sticking.
- Roll the cake gently to avoid breaking it.
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Final product
The coconut milk pudding is fragrant from the milk and rich from the coconut, melting in your mouth with a bite.
2. Coconut fruit pudding
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Preparation
10 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Coconut fruit pudding Serves 4
Dry coconut 1 fruit Pandan leaves 2 leaves Coconut milk 500 ml Gelatin powder 2 tablespoons Sugar 5 tablespoons
Pour into molds and freeze
Sift the cooked coconut milk pudding mixture for a smoother texture into 2 portions: 1 portion into a measuring cup and 1 portion into a food container.
Pour the pudding mixture in the measuring cup into the hollow of the dry coconut that still has flesh. For the pudding in the tray, use a spoon to remove all the tiny bubbles so that the pudding will be smoother and more beautiful when frozen.
At this stage, let the pudding cool and freeze naturally at room temperature for about 20 minutes before putting it in the refrigerator.
Completion
Put the pudding in the refrigerator to freeze for about 1 – 2 hours before serving.
For the pudding in the tray, use a knife to run along the edge of the container and then invert it to remove the coconut pudding, then use a serrated knife to cut into square pieces for a nice presentation.
Final Product
Coconut pudding has a natural coconut aroma, soft and chewy, making it very delightful to eat. The sweet and creamy yet refreshing taste of coconut pudding will also captivate you when enjoyed. Wishing you a tasty meal.
Tips for storing pudding:
- The best way to store delicious pudding is to keep it in the refrigerator, and when eating, take out only the amount you need to avoid leaving the pudding at room temperature for too long, as this will cause the pudding to become watery and less tasty.
- You can place the pudding in a sealed container and put it in the refrigerator’s cool compartment, which can also preserve the pudding for more than a week.
See more:
With 2 ways to make coconut milk pudding and coconut fruit pudding delicious and creamy, this will be very suitable for any party with family and friends. Wishing you success with the recipe shared by TasteVN.
*Images and recipes referenced from the Youtube channel YUMMY and Apron
