Coconut Pudding

Per serving:

  • 100ml canned coconut milk (not coconut beverage)
  • 10g powdered sugar
  • 5g cornstarch
  • 1/2 teaspoon vanilla
  • 1 tablespoon unsweetened coconut

Roast coconut in a saucepan over medium heat. When brown, remove from heat, remove coconut and add cornstarch and sugar with a quarter of the coconut milk into the pan. Mix it into a paste and put back on the heat. Then slowly add the rest of the milk and vanilla, mixing until it’s thick like pudding. Remove from heat.

Toss in a bit of roasted coconut to mix through if you want texture. Otherwise, pour it into a container / mug and sprinkle the coconut on top. Put it in the fridge to chill for at least an hour.


Notes

  • The type of coconut milk can have an impact on the outcome so you may need to adjust the ratios to your type of coconut milk. It's stupid how much this tastes like proper tasty pudding when you nail the ratios.

  • You could forget about roasting the coconut, throw all the ingredients in a pan and whisk over heat until the lumps are gone if you want, but the method above is the easier way to do it IMO.

  • Top with chocolate shavings! Serve over some torn up cake! Serve in a cocktail glass! Put it up your butt!

  • Disclaimer: do not put anything up your butt without medical supervision.

Last updated 2020-10-14