Coconut Milk Pudding

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.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 460
• Protein: 3 g
• Carbs: 41 g
• Fat: 31 g

Ingredients

• 600 ml Coconut milk ( well mixed )
• 80 g White sugar ( granulated )
• 60 g Corn starch ( sifted )
• 1 pinch Fleur de sel ( plain )
• 30 g Coconut meat optional ( grated for garnish )

Instructions

1. Dissolving the starch

   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. Heating the base

   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. Thickening the cream

   Pour the starch mixture into the saucepan. Stir constantly. When the cream suddenly thickens and heavily coats the spoon, remove from heat immediately.

4. Molding and chilling

   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.

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Chef's tips

• 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.

Storage

Keep for 3 days in the refrigerator in an airtight container to prevent it from absorbing odors.