Coconut Pudding is one of the tasties I’ve ever eaten. It’s a classic pudding, but with coconut milk instead of regular one. Once you will have refrigerated it for a few hours, you can turn it upside down and dust it with plain cocoa, for a nice contrast of color and taste.
I don’t know why, but every time I think of coconut I dream of moving to some tropical country, in order to spend my days on a beach, while drinking coconut milk under a palm tree, or while swimming in crystal-clear water… who’s coming? 😉
Have a nice Monday, and if you’re not on vacation yet, sweeten your day with my pudding!
Preparation Time: 10 min
Cooking Time: 5 min
Total Time: 15 min + 4 hours in the fridge
Let soak gelatin in a bowl with some fresh water, for about 10 minutes.
Meanwhile, put in a saucepan coconut milk, cream, sugar, and opened vanilla bean. Start cooking, and stir every now and again.
After 10 minutes, remove vanilla.
Gently squeeze gelatin, add it into the mixture and stir to dissolve it properly.
Pour the mix into muffin molds and refrigerate for at least 4 hours.
Turn them upside-down in plates.
Dust with some plain cocoa and serve.
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