Tasty Bytes

Hello.

My, it’s been awhile since my last post. I’m still here and have been itching to tap out a post but it’s down to the wire on my final project for school. I hope to have the written part totally done by the 31st and then I have a few weeks to prepare my oral presentation along with power point. I’d be totally stressed out by now but for the zen-like opportunity to pull weeds out in the garden and …making coconut pudding. I’ll be making this for a dinner party I’m catering this week. Accompanied by a mango sauce, slices of mango and strawberries.

* Exported from MasterCook *

Coconut Pudding

Serving Size : 5

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons + 1 teaspoon sugar
1 teaspoon tapioca starch
1 pinch sea salt
1/2 teaspoon agar powder (if using flakes use 1 teaspoon)
1 14 oz can coconut milk (Thai Kitchen brand has no preservatives)
1/2 cup water or cream
1/4 teaspoon vanilla extract

Mix dry ingredients together in a sauce pot. Add coconut milk and water. Whisk to dissolve and let sit 10-15 minutes.

While constantly stirring, bring to a simmer over medium heat. Add vanilla. Cook another 10-15 seconds. Remove from heat.

Immediately strain into a 2 cup measuring cup (with pour spout). Pour into 5 – 4 oz ramekins or cups. Chill for at least 1-2 hours before serving. You can make this the day before.

Serve in the cups as is or unmold by running a sharp pointed knife along edge – invert onto a plate. Garnish with fruits such as mango, pineapple, kiwi or strawberries.

Variations: Use almond or pistachio flavoring -or rose water.

Enjoy!