Coconut Milk Pudding
Ingredients
- 600 mlCoconut milk (well mixed)
- 80 gWhite sugar (granulated)
- 60 gCorn starch (sifted)
- 1 pinchFleur de sel (plain)
- 30 gCoconut meat (grated for garnish)
Method
A pure white block, firm to the touch yet melting in the mouth. The smooth coconut scent fully shines through this silky and fresh texture.
- 1
In a bowl, pour 100 ml of cold coconut milk. Add the cornstarch and whisk vigorously to remove all lumps. The mixture must be perfectly smooth.
- 2
Pour the remaining coconut milk into a saucepan with the white sugar and a pinch of sea salt. Bring to a simmer over medium heat. The sugar must be completely dissolved.
- 3
Pour the starch mixture into the saucepan. Stir constantly. When the cream suddenly thickens and heavily coats the spoon, remove from heat immediately.
- 4
Pour the preparation into a previously moistened rectangular mold. Smooth the surface. Let cool then refrigerate for 4 hours. The pudding should be firm and jiggly.
Frequently asked questions
How do you get this dish right?
- Moisten your mold with cold water before pouring the cream to make unmolding easier.
- Strain the cream through a fine sieve before molding for an absolutely smooth texture.
- Do not boil the coconut milk too violently, as it could alter its fragrance.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container to prevent it from absorbing odors.
