It is often said that "the proof of the pudding is in the eating" and I will definitely say that this coconut pudding proves it. When we were finished and it had set by the next morning, I just couldn't believe it tasted so rich and creamy.
I planned on making a coconut mousse but, though no fault of mine, I have instead a wonderfully sweet dessert, coconut pudding, for all the readers who enjoy eating fine creamy coconut desserts. Perhaps, the mousse could be done later. But for now, I have today coconut pudding. Now, coconut is very versatile, it is common in many desserts, bakes, breads and meats here on the island.
A Creamy Coconut Pudding Recipe
When the prepared milk from the coconut is used, the dishes are always sweet, creamy and delicious. I love to use coconut milk in many of my recipes and I especially love to substitute it for milk. One thing I must say, when preparing desserts, is that when you prepare your coconut milk do not blend too much water with the coconut meat.
You want a strong creamy coconut milk. It adds to the savory taste of the dish. (Note: I suggest using 2 cups of water for every medium size coconut. Blend until the coconut is very fine and use a fine sieve or mesh cloth to squeeze out the juice. Also, I do suggest you save the finely grated coconut meat for a coconut bake or coconut sweet bread recipe.)
Here's Coconut Pudding.
¾ cups coconut milk
4 tbsp. unflavored gelatin
4 cup fresh coconut milk, boiled
¾ cups heavy cream
1 tin condensed milk
1 tbsp. coconut essence
Soften the gelatin in the ¾ cups of coconut milk.
Add the gelatin to the boiled coconut milk.
Take good care to beat with a whisk until well blended.
Beat the mixture over a low heat.
Mix together the cream, condensed milk and coconut essence.
Add the cream to the heating coconut milk. Stir often with a whisk.
Continue to cook over a low flame until the mixture thickens.
Pour in desired Form. Chill overnight and garnish as desired.
Note: The form can be any dish from a baking dish to ramekins. Your choice!
- ¾ cups coconut milk
- 4 tbsp. unflavored gelatin
- 4 cup fresh coconut milk boiled
- ¾ cups heavy cream
- 1 tin condensed milk
- 1 tbsp. coconut essence
- Soften the gelatin in the ¾ cups of coconut milk.
- Add the gelatin to the boiled coconut milk.
- Take good care to beat with a whisk until well blended.
- Beat the mixture over a low heat.
- Mix together the cream, condensed milk and coconut essence.
- Add the cream to the heating coconut milk. Stir often with a whisk.
- Continue to cook over a low flame until the mixture thickens.
- Pour in desired Form. Chill overnight and garnish as desired.
Well that's it for a wonderful recipe....You all may think that I have forgotten about you all but, on the contrary I have you all in mind. It's just that I've been very busy, stress on busy, working in the background, but the recipes will still be posted with all their surprising trini twists and fusions. Much, much more recipes to come. A special Happy Mother's Day to all Mothers. I do hope someone else is cooking for you tomorrow lol.
Note: We now have the Simply Trini Cooking Cookbook now available in Amazon. It has over 600 terrific Caribbean recipes you can make and enjoy sharing with family and friends. It certainly is a big book, but it is our gift to you, the book features many of the recipes from this blog and some that has not to date been posted.
Ah gone 🙂