COCONUT PUDDING
Rich and smooth. It takes half an hour to make, but it well worth the effort. Posting in response to a request. Plan ahead as it needs time to chill.
Provided by MarieRynr
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk.
- Cook and stir over medium heat until the mixture is thick and bubbly.
- Reduce heat to low and cook 2 minutes more.
- Remove the pan from heat.
- Separate the egg yolks from whites.
- Beat the egg yolks slightly.
- Gradually stir 1 cup of the hot mixture into yolks.
- Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil.
- Cook and stir 2 minutes before removing the pan from heat.
- Stir butter, vanilla, and coconut into the hot mixture.
- Let cool 5 minutes, then pour into serving dishes and chill several hours until serving time.
- The hot mixture can also be poured into a baked 9 inch pie crust for coconut cream pie.
- Top with meringue and brown or just top with whipped cream.
COCONUT MILK RICE PUDDING
Steps:
- Soak the rice in 2 cups water for 1 hour. Drain and pour the rice into a food processor. Grind until broken up but not powdered. Pour into a pot with 4 cups water and add the oil. Bring to a boil and cook 20 minutes, stirring continuously.
- Mix 3 cups water, 2 cups coconut milk and the sugar in a bowl. Let stand to dissolve, 20 minutes.
- Incorporate the sugar mixture and half the butter to the rice, stirring over medium heat. After 5 minutes, add the remaining 2 cups coconut milk, the remaining butter, the saffron and rose water. Simmer until the rice is cooked and has a thick consistency, 15 more minutes. Remove from the heat and pour into a serving bowl, stirring to cool. Place in the refrigerator for 4 hours to set. Garnish with pistachios and candied orange peel.
RICE PUDDING WITH COCONUT MILK
Provided by Sandra Lee
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium pot, stir together the rice, 1 1/2 cans coconut milk (reserve remaining coconut milk for Round 2 Recipe Coconut Chicken Soup), sugar, and lime peel. Put the pot over medium heat, bring it to a simmer, and cover. Cook until the pudding becomes very thick, 20 to 25 minutes.
- While the pudding is cooking, toast the shredded coconut in a dry skillet over medium heat until golden brown.
- After the pudding has cooled 10 minutes, stir in the vanilla. Serve the rice pudding topped with diced mango and sprinkled with toasted coconut.
COCONUT PUDDING
This delicious coconut pudding has a creme brulee richness and exotic taste. Yum! Shake a dash of cardamom or cinnamon on top of each serving, if desired.
Provided by photobug843
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
- Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 23.8 g, Cholesterol 117.7 mg, Fat 32.1 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 25.8 g, Sodium 60 mg, Sugar 16.7 g
CHIA COCONUT PUDDING WITH COCONUT MILK
Chia seeds make great desserts and are high in omega-3s. This recipe is a healthy alternative to processed desserts. It uses agave (or stevia if you prefer) as a sweetener instead of sugar. Stir again before serving and top with fresh fruit and another dash of cinnamon or spices.
Provided by Donna Kim
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Place chia seeds in a bowl.
- Whisk coconut milk, unsweetened coconut milk, agave nectar, vanilla extract, cinnamon, and salt together in a bowl; pour over chia seeds and stir well. Allow coconut milk-chia seed mixture to soak until thickened, at least 20 minutes, or cover bowl with plastic wrap and refrigerate overnight.
- Stir pudding and top with strawberries.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 10.8 g, Fat 22.4 g, Fiber 5.3 g, Protein 3.5 g, SaturatedFat 17.4 g, Sodium 39.7 mg, Sugar 3.2 g
COCONUT MILK PUDDING
A creamy, sweet pudding that is very popular! Absolutely delicious, perfect for summers!
Provided by tristan4115
Time 1h
Yield Serves 5
Number Of Ingredients 0
Steps:
- Soften the agar with water for 15 minutes
- Drain the agar
- Heat the Coconut Milk, Milk and Caster Sugar
- Then add the agar, heat gently (Don't let it boil as it might stick to the pan)
- Heat until completely melted
- Set it in either one large container or many small ones
RICE PUDDING (MADE WITH COCONUT MILK)
This a simple, creamy rice pudding. If you want to make this diary free just substitute the milk with coconut milk.
Provided by Christie
Categories Dessert
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place rice and cinnamon stick in a pot and cover with water. Bring rice to boil, turn down heat and simmer approx 15-20 minutes or until water is absorbed.
- Remove cinnamon stick.
- Add coconut milk, milk (if using), vanilla and brown sugar. Simmer 15 minutes.
- Add lemon rind and simmer until almost all liquid is absorbed.
- (Make sure there is still some of the creamy liquid otherwise it will become more cake-like.).
- Serve with cinnamon, or mango slices and vanilla ice cream.
Nutrition Facts : Calories 434.6, Fat 12.8, SaturatedFat 11.9, Cholesterol 3, Sodium 57.7, Carbohydrate 75.8, Fiber 0.8, Sugar 54.8, Protein 4.6
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