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.
You know how I’ve always professed my love for scratch baked cakes? How I find such pleasure in hand picking the finest ingredients and creaming and beating my heart out to create the most tender cake crumb? And how most cakes taste the very best on the day they are made?
Well just for today….forget I said all that.
A good friend was recently talking to me about Rum Cake. Typically served around the holidays, it’s a moist cake soaked in a glorious rum glaze. I read online reviews from people who swore that it was hands down the most flavourful cake ever.
Pffft! What do those 800 people know anyway?
I searched and searched for a recipe that was baked from scratch, but you know what? I made it and it didn’t taste the same. Not quite as light and fluffy. And I’m sure that the light and fluffy texture comes from one of the many ingredients on the box that I can’t pronounce…..
But today, I’m feelin a little wild and crazy and I’m ok with that.
Perhaps it’s the rum?
I substituted the vanilla pudding in the ingredients list for coconut pudding. I used Coconut Rum in the cake and Dark Rum in the glaze. The flavour is incredible and even better if you let the cake sit for 24 hours.
You know, boxed cake normally isn’t my style but just this once a doctored up cake mix suits me just fine.
Do you have a scratch recipe for Rum Cake? I would love to hear from you!
Coconut Rum Cake with Dark Rum Butter Glaze
*adapted from About.com
- 1/2 cup chopped, toasted pecans
- 1/2 cup toasted coconut
- 1 18 ounce box yellow cake mix
- 3.4 ounces (4-serving size) instant coconut pudding mix
- 4 eggs
- 1/2 cup cold milk
- 1/2 cup canola oil
- 1/2 cup Coconut Rum
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Dark Rum
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts and coconut on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan for 15 minutes. . Prick bottom of cake (still in pan) with wooden skewer. Drizzle 1/2 of glaze over holes in bottom of cake. Let sit for 40 minutes. Invert cake onto cake plate and poke holes in the top with wooden skewer. Poor or brush remaining glaze over top. I made extra glaze (with a little less water) to drizzle on the cake just before serving. Next time I would omit it. The cake has more than enough flavour without it.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.