Friday, October 27, 2017

Coconut pudding cups

Halloween is fast approaching and this is one of my favorite holidays!
I tried to make something special for this day, but my skills with a pastry bag are limited for now :)) I promise to practice more for the future projects!
Anyway, this is my favorite pudding recipe and it goes really well just by it's own, or in a pastry shell. And if you are skilled with a pastry bag, you can make something really festive with some food coloring and this pudding.
But keep in mind that this is a dessert, and it's to be indulged in moderation :)
Ok, enough for now. Let's go to the recipe!

400 to 600 ml (1 to 1.5 can) coconut milk
1 ½ tbsp corn starch (2 tbsp if you use 600 ml coconut milk)
1 ½ tbsp tapioca starch (2 tbsp if you use 600 ml coconut milk)
100 g (½ cup) sugar
For making chocolate pudding: 2 tbsp unsweetened cocoa for half the quantity, 4 tbsp for the whole quantity
For vanilla pudding: 1 pod of vanilla or 2 tsp vanilla extract
Optional: food coloring for the vanilla pudding
I like to use beet juice (just peel or clean really well the beets, cut and boil the beets until tender, then keep the water that remains for coloring your food) or beet puree for a pink and red color; green powder for a green powder... The limit is only your imagination :) I actually prefer the water for color, not the puree

Mix the starch and sugar until well combined
Add the coconut milk little by little mixing thoroughly until you don't have any lumps
Add your cocoa or vanilla and stir until well combined
Cook on a low heat stirring constantly until the pudding thickens (about 10 minutes or more)
Let it cool for a little bit and pour it into cups
Let it set in the fridge for at least 30 minutes
You can also use mini tart shells and pour it into those

100 ml (1/4 cup) liquid sweetener like agave or maple syrup

You have a video version of this recipe here:

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