I don’t know about you, but Sunday is my favourite day of the week. We seem to slow down a little bit, hang about the house and catch up with each other about our busy lives. We’re flying in all sorts of directions this summer and I relish a quiet day at home – ending with a great meal and a yummy dessert.
I often opt for a quick pudding. Light, creamy and delicious. This Coconut Pudding took me 24 minutes from start to finish this morning. A mere 24 minutes and my family loves me. It’s that easy.
For puddings and Panna Cotta (like here), use the best quality dairy you can find. I use products from a family owned local dairy processing company, which means a superior product with no preservatives. Good quality cream makes a fantastic pudding with loads of flavor and richness. The addition of coconut milk and toasted coconut makes this putting just soooo good.
No skimping on the cream here okay? No short cuts. That’s all.
Sorry for being bossy.
Whether you’re working or with family enjoy your Sunday everyone!
Quick Summer Coconut Pudding
*makes 6 250ml servings
1 can coconut milk
1 1/4 cups Cream – I use Hewitts 35% Whipping Cream
1/2 cup sugar
1 egg yolk
1/3 cup corn starch
1/4 tsp kosher salt
1 tsp vanilla
3/4 cup toasted coconut
1. Whisk coconut milk, cream, sugar, eggs, cornstarch, salt and vanilla in a medium sauce pan. Continue whisking on medium heat until mixture comes to a boil and thickens (about 6 mins). Remove from heat and stir in 1/2 cup of toasted coconut. Pour into serving containers and refrigerate until ready to serve- atleast 2 hours.
2. Garnish with whipped cream and remaining toasted coconut.