Why do that?
- Coconut milk pudding only uses four simple ingredients and is simple enough that children can help.
- Coconut milk plus shredded coconut create a creamy, tropical taste.
- The dessert is perfect for preparation – costs a few hours, cuts into cubes and served chilled.
My son Evren and I cooked together every Wednesday, but now it happens less often – soccer, school, live. If he asks me to create a viral recipe, usually something sugary or fried, I still say yes. It’s not really about the recipe; It is about finding a way, spending time together and encouraging it to feel comfortable in the kitchen.
When Evren came to me with a viral recipe for a milk pudding with 4 ingredients, I expected the usual. But the ingredients were simple: milk, sugar, corn starch and crushed coconut. No roast. Not too much sugar.
I saw that Original video And saw that Tiffy, the creator behind it, shared it as the recipe for her grandmother of her Taiwanese grandmother. My son knows that I love a good grandma recipe, so we decided to make our own version.
Simply recipes / Alexandra Shytsman
Make the recipe into our own
The original recipe requires cow’s milk, but we have decided to produce our version with full -fat coconut milk instead. It seemed a perfect combination with the crushed coconut coating, which is added at the end. For this reason, I have increased the corn starch slightly because coconut milk has less protein and is a little softer than normal milk milk.
Apart from that, we have not made too many changes or add something special, although they could definitely add vanilla extract, ground cinnamon or cardamom for more flavor layers. After we cooked it on the stove-it was thickened in less than 5 minutes!–We poured it into a court lined with parchment and waited. That was the most difficult part because it smelled divinely!
After we put it in the fridge for a few hours to put it, we lifted it out with the parchment and cut the pudding in squares. We rolled the squidgy cubes in coconut, which was really fun for my son. In the end we had a chilled, sweet dessert that gave us exactly what we needed: a reason to cook together again.
Tips for coconut milk pudding with 4 content coconut milk
- Use coconut milk with full fat, not the way that is available in a box. I like that Native forest Brand.
- During the cooking, they constantly whisk the mixture to prevent the formation of lumps.
- Keep the warmth low – cookonus milk can break if it cooks.
- Make sure you cool the pudding long enough to be able to cut it into cubes – at least 2 hours in the fridge.
Simply recipes / Alexandra Shytsman
More desserts with a low ingredient
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1 (13.5 ounces) may Full fat Coconut milk
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3 tablespoon granulated sugar
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1/3 cup Corn starch
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1 cup Coconut crushed
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Place a container with parchment paper:
Place a rectangular container with approximately 8×5 inch with parchment paper (a small baking pan or loaf pan).
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Heat the coconut and sugar and whisk the corn thickness mixture:
Combine half of the coconut milk and sugar in a saucepan. Add the corn thick to the remaining coconut milk in the can and whip them together until they are smooth. Warm the coconut milk and sugar mixture in the pot over low heat to dissolve the sugar. It should be hot, but not bubble.
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Add the coconut milk corn starch and heat:
Slowly pour in the cornstarch-koconut milk mixture while wiping all the time (this is important to avoid lumps). Wheel over with low heat until the mixture is thick and pasty for 3 to 4 minutes. It should keep its shape if you pull a spatula through you.
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Pour in the pudding, let it cool down and cool down:
Pour the mixture into the container lined with parchment and let it cool down to room temperature. Transfer into the fridge and cool for at least 2 hours until you are fully set. Use the parchment cups to transfer the pudding to a cutting board and cut into bite -sized cubes. You can store the simple pudding cubes in an airtight container in the refrigerator for up to 3 days.
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Surcharge:
Roll the shredded coconut just before serving (otherwise the coated cubes are damp in the fridge) and enjoy cold.
Do you love the recipe? Let’s star and a comment below!
| Nutritional information (by portion) | |
|---|---|
| 58 | Calories |
| 4G | Fat |
| 5G | Carbohydrates |
| 0G | protein |
×
| Nutritional information | |
|---|---|
| Portions: 20 to 25 | |
| Amount per serving | |
| Calories | 58 |
| % Daily value* | |
| 4G | 5% |
| Saturated fat 4g | 19% |
| 0mg | 0% |
| 12mg | 1% |
| 5G | 2% |
| Dietoner 0G | 1% |
| Total sugar 3G | |
| 0G | |
| Vitamin C 0MG | 1% |
| Calcium 3mg | 0% |
| Iron 1mg | 3% |
| Potassium 46 mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
