Leftover coconut milk for cherry coconut pudding

Always, every time I use coconut milk, I end up with half a can of coconut milk more than I need. It’s always been two days since it happened.Then the cycle repeats itself.finally decided to stop the madness Use up leftover coconut milk Small-batch coconut pudding with seasonal fruit compote.

Most pudding recipes make about 4-6 servings. Great if you happen to have a lot of people eating pudding around you, but sometimes you want a personal pudding, or maybe you just want a pudding for two. By design, this recipe only calls for about 3/4 cup of coconut milk. You can top it with fruit or, like I did, turn fresh fruit into a delicious compote (which also allows you to use anything past prime and squeaky).

To make this dessert, I cooked the pudding in a fairly traditional way, but used leftover coconut milk instead of the usual whole milk. Whisk together the sugar, eggs, and cornstarch, then slowly add the warm milk to avoid lumps. Take it easy when adding steamed milk to the egg and sugar mixture. You want it to go slowly, from hot coconut magma (about 200 degrees Fahrenheit) to eggs solidifying at about 145 degrees Fahrenheit.

Once the mixture has softened and returned to the stove, whisk constantly until thickened to form a nice pudding. While the pudding is cooling, whisk together a simple fruit compote with seasonal berries and stone fruits. I used cherries because they were overripe and started to feel like mini water balloons.

Use the recipe below for about 1 piece 1/2 1 scoop of pudding. Milk is inherently rich in coconut fat, The texture is like luxurious fresh cream.it’s a comfortIt’s satisfying, and if you like coconut, you’ll fall in love with its subtle, but definitely coconut-like flavor.

summer cherry coconut pudding

Pudding ingredients:

• 1/2 can of coconut milk (about 6.5 ounces)
• 2 egg yolks
• 3 tablespoons sugar
• Cornstarch 1 tbsp + 1 tsp
• ⅛ tsp salt

Ingredients for cherry compote:

• 12 cherries (with seeds)
• 1 tablespoon water
• ½ tbsp sugar
• Lemon juice (optional)
• Cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water)

Put coconut milk in a small saucepan. (If the fat has separated from the water, bring the milk to room temperature and whisk to make the milk more uniform. Do not heat the milk yet.

Add sugar, cornstarch and salt to a small bowl and stir until evenly combined. Remove 2 tablespoons of room temperature coconut milk from the pan and place in a small bowl with the cornstarch mixture. Add the egg yolks to the bowl and whisk until everything is well combined and the cornstarch is completely dissolved. (Immediately temper the milk into this egg mixture.)

Heat the coconut milk over medium heat until small bubbles start to form on the edges and steam appears. A small amount of milk takes only a minute or so to heat up. Turn off the heat and slowly pour a small amount of warm milk into the egg mixture and whisk quickly. Continue adding a little more hot milk with the whisk until about 3/4 of the coconut milk has been added to the yolk mixture. It prevents it from being cooked.

Return the remaining pan of milk to the stove and whisk the egg mixture back. Everything is in the pot now. Place over medium heat, stirring constantly with a whisk until thickened. Heat for about 5 minutes. Place in a bowl, cover, and cool at room temperature or in the refrigerator.

To make cherry compote, combine deseeded cherries, sugar, and water in a small saucepan. Cook over medium heat until the cherries are slightly crumbled and the juice comes out. While the cherries are hot and the juices are boiling, add the cornstarch slurry while stirring. Keep stirring constantly until the mixture thickens. The juice should be loose but not thick and thick enough to cover a spoon.

Chill everything in the fridge if you plan to eat the cherry and coconut pudding later. If the dessert is to be served warm, eat it immediately and spoon the cherry compote over the pudding. A little mixing creates a dramatic cherry swirl.