Minggu, 09 Juli 2017

Pina colada pudding - recipe

Pina colada pudding

We like anything with coconut in our house. Even our cat, Roxy, loves coconut. In fact, this little, black cat is the one who is craziest about coconut. Just the smell of coconut is enough to drive her almost into a frenzy. I usually give her a bit of the cream when I open a can. I have to make sure to wash the empty can very well because once she managed to get the can from the garbage and was licking the dried milk.

So when I make a dessert, my first thought is to make something with coconut. We are having friends for dinner tonight and I am making a pina colada milk pudding which has been adapted from the basic recipe for Muhallabia.

Here is the recipe:

Ingredients: Makes 6 small cups

1 can coconut milk, 400 gr.
1 1/2 oz rice flour or cornstarch
3 oz sugar
2 tablespoons of rum (more if you like)
About half a can of pineapple chunks (drained of the syrup)

  1. Blend rice flour in a 1/4 cup of the coconut milk
  2. Bring the rest of the coconut milk to a boil on medium heat and stir in the rice flour paste and the sugar. Add the rum. Keep stirring so that you have a smooth mixture. Cook the mixture slowly till it boils and the pudding thickens. Simmer for five minutes. Keep stirring. You may have to lower the heat so that the mixture cooks slowly and doesn't scorch.
  3. Remove from heat and stir occasionally until the mixture cools slightly.
  4. Put some pieces of pineapple chunks in the bottom of the bowl or ramekin and top with the pudding. Set aside to cool.
  5. Chill in refrigerator. Note: It tastes good warm also.
  6. Unmold onto a dessert plate or serve directly from the bowl.
  7. Top with some coconut cream and grated fresh coconut if you like.


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