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  • Writer's pictureNava

Coconut pudding paradise



I wanted to write an exciting and interesting story about the coconut to all my coconut enthusiasts. I was determined to uncover a hidden and mysterious gem about this versatile nut, so I turned to my trusted friend Google but alas the information I stumbled on was as thrilling as watching paint dry.


Nevertheless, amidst the lackluster facts, I did stumble upon a revelation: coconuts aren’t technically nuts! (they’re a fruit!) But hey in my world they reign supreme. I’m seriously nuts about these fake nuts. I devour their delicious flesh, chug their refreshing water and generously slather their magical oil in my cooking and desserts. They’re like the holy trinity of culinary bliss.


Speaking of desserts, let me introduce you to the piece de resistance – my no bake jaw-droppingly pretty coconut dessert.


This coconut treat is like a tropical dream, it’s so coconutty it could make a palm tree blush with envy, with a hint of vanilla to elevate the flavour and a crest of velvety Chantilly cream delicately resting on top, this creation is pure heaven. A sprinkle of crushed pistachios to add a burst of colour, a touch of tangy orange zest to amp up the flavour and a generous drizzle of decadent chocolate sauce, seals the deal on this mouth-watering tropical paradise in a dessert dish.



Some important notes, so don't skip!

· Good news! This coconut dessert is super easy and quick to make. If you're a coconut lover, chances are you already have the ingredients in your pantry, and the best part? You can make it a day ahead! · Water: I added water to the coconut pudding to balance the richness. However, feel free to substitute it with coconut milk if you prefer. ·Sugar: I prefer my treats to be on the less sweet side, so I didn't use a lot of sugar. Adjust the amount according to your taste preferences for a sweeter treat. Vanilla Extract: Similarly, you can add a little more vanilla extract if you want a stronger hint of vanilla flavor. ·Custard: I like to use custard powder in my whipped creams because it helps them hold their shape. · Thick Coconut Cream: I used thick coconut cream in the whipped cream to enhance the coconut flavor. If you think it might be coconut overload, feel free to omit it. ·What to Make First: Always start by making the cream first so that it's cold and firm when it's time to pipe. Make sure to chill the cream thoroughly beforehand. I recommend putting it in the freezer for about 10 minutes before whipping to achieve a nice, firm consistency. ·Serving Dish: For a decorative touch, I chose to let the pudding cool in a single-serve pie tin to create a fluted look around the pudding. Once cooled, I transferred the pudding to a serving dish. However, you can also directly assemble and serve the pudding in your preferred individual serving dishes without transferring. ·Chocolate Sauce: If you choose to make the chocolate sauce a day before, store it in the fridge in a container with a lid. It will thicken. Before using, simply stir in 1 or 2 teaspoons of milk and microwave for 5-10 seconds. This will thin the sauce, making it easier to drizzle over the dessert.


Coconut pudding Ingredients

  • 12 tablespoons cornflour

  • 400ml coconut cream

  • 400ml coconut milk

  • 400ml water

  • 1 1/2 cups desiccated coconut

  • 25g vanillin sugar + 2 tablespoons caster sugar

  • 2 ½ teaspoons vanilla extract

Method:

  1. In a medium-sized pot over medium heat, combine the cornflour, sugar, coconut cream, coconut milk, and water. Stir until the mixture is smooth.

  2. Stir in the desiccated coconut and vanilla extract until the consistency thickens.

  3. Lightly grease your dessert dishes with a touch of oil spray. While the coconut pudding is still warm, spoon equal amounts into the serving dishes.

  4. Refrigerate for a couple of hours.


Chantilly Cream: Ingredients:

  • 300ml cream

  • 1 tablespoon custard powder

  • 2 tablespoons sugar

  • 3 tablespoons thick coconut cream (very cold)

  • 2 teaspoons vanilla extract


Method:

  1. Whip all the ingredients together until the mixture reaches a firm consistency.

  2. Refrigerate the Chantilly cream until ready to use.


Orange Zest:

Zest of one large orange


Pistachios:

  • A handful of shelled pistachios, roughly chopped with a knife


Chocolate Sauce: Ingredients:

  • 1/2 cup chocolate buttons

  • 1 tablespoon cocoa powder

  • 2 tablespoons caster sugar

  • 60ml full-fat milk

  • 30g unsalted butter, at room temperature


Method:

  1. Over low to medium heat, stir all the chocolate sauce ingredients except for the butter.

  2. Stir until the chocolate has melted, the sugar has dissolved, and all the ingredients are well combined.

  3. Remove from the heat and stir in the butter until fully incorporated.


Decoration:

  1. If your pudding is already in the desired serving dish, begin decorating. Otherwise, transfer the pudding to your desired dessert dish.

  2. Transfer the whipped cream to a piping bag with a nozzle of your choice and pipe it from the center of the pudding, going around to create a spiral pattern.

  3. Sprinkle crushed pistachios and orange zest over the cream.

  4. Finish off by drizzling the chocolate sauce on top.




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