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Coconut pudding: recipe illustration
Desserts

Coconut pudding

A creamy, fragrant pudding thickened with cornflour and flavoured with coconut milk and vanilla. Served chilled or lukewarm, it makes a lovely dessert after a hearty meal.

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Ingredients

Ingredients

Optional extras

Nutrition facts

330 kcal per serving

Protein
4.3 g
Carbohydrates
30.5 g
Fat
21 g
of which saturated fat
18.2 g
Fiber
0.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Split the vanilla pod lengthways and scrape out the seeds with the tip of a knife.
  2. In a saucepan, mix the coconut milk, whole milk, sugar, salt, the pod and the vanilla seeds. Bring gently to a simmer.
  3. Dissolve the cornflour in 4 tablespoons of cold water until smooth.
  4. Pour this mixture into the saucepan and whisk constantly for 2 to 3 minutes, until the cream thickens and coats the spoon.
  5. Take off the heat, remove the vanilla pod and divide the pudding between 4 small dishes.
  6. Leave to cool to room temperature, then refrigerate for at least 2 hours before serving.

Variations and tips

Chocolate pudding. Stir 50 g of chopped dark chocolate into the pan off the heat for a richer pudding.

Coconut topping. Sprinkle with toasted desiccated coconut just before serving.

More ideas

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Original Ecomely recipe.