COCONUT PUDDING
This delicious coconut pudding has a creme brulee richness and exotic taste. Yum! Shake a dash of cardamom or cinnamon on top of each serving, if desired.
Provided by photobug843
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
- Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 23.8 g, Cholesterol 117.7 mg, Fat 32.1 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 25.8 g, Sodium 60 mg, Sugar 16.7 g
COCONUT-LIME PUDDING CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Game Plan: Start boiling the water when you turn the oven on so it's ready when the cake goes into the oven. Separate eggs while the lime concentrate thaws in the microwave.
- Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan.
- Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer. Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt. (For the airiest egg whites, clean the beaters thoroughly so none of this mixture is left on them.) In another medium bowl whip the egg whites until they form soft peaks. While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
- Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish. Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden. Remove from the water bath and cool on a wire rack for 10 minutes; serve warm. Garnish each serving with toasted coconut, if desired.
CREAMY COCONUT MILK RICE PUDDING
This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs, and use almond milk in place of the dairy and replace butter with vegan buttery sticks. Both versions are quite delicious! Just make sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!
Provided by awakenedone
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Yield 10
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
- Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
- Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.
Nutrition Facts : Calories 486.6 calories, Carbohydrate 72.2 g, Cholesterol 51.8 mg, Fat 21.4 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 16.7 g, Sodium 138.4 mg, Sugar 43.6 g
COCONUT PUDDING
Rich and smooth. It takes half an hour to make, but it well worth the effort. Posting in response to a request. Plan ahead as it needs time to chill.
Provided by MarieRynr
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk.
- Cook and stir over medium heat until the mixture is thick and bubbly.
- Reduce heat to low and cook 2 minutes more.
- Remove the pan from heat.
- Separate the egg yolks from whites.
- Beat the egg yolks slightly.
- Gradually stir 1 cup of the hot mixture into yolks.
- Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil.
- Cook and stir 2 minutes before removing the pan from heat.
- Stir butter, vanilla, and coconut into the hot mixture.
- Let cool 5 minutes, then pour into serving dishes and chill several hours until serving time.
- The hot mixture can also be poured into a baked 9 inch pie crust for coconut cream pie.
- Top with meringue and brown or just top with whipped cream.
COCONUT RICE PUDDING
Steps:
- Combine rice, coconut milk, milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan and bring to a boil. Reduce the heat and cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes. Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency.
- Soak the gelatin sheets in cold water until they soften, about 6 minutes. Take the coconut mixture off the heat, squeeze the excess water from the sheets of gelatin, and add to the coconut mixture. Stir to dissolve the gelatin. Remove the vanilla bean, and divide the pudding into 4 (3-ounce) ramekins.
- Chill overnight. To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate. Garnish with mango slices.
COCONUT LIME RICE PUDDING
This was found on a web site from our local market. I haven't made it yet, but think this will be one of those dessert things my Sweet EddieBear can eat lots of.
Provided by Chabear01
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, soak rice for 20 minutes in enough water to cover. Drain and place in a heavy 3 quart saucepan. Add coconut milk, whole milk and sugar and bring mixture to a boil. Reduce heat and simmer, uncovered, for 25 minutes or until thickened, stirring occasionally. (Mixture will thicken as it cools).
- Remove from heat and add lime zest. Serve at Room temperature or chilled, garnished with toasted coconut.
Nutrition Facts : Calories 224.2, Fat 2.4, SaturatedFat 1.3, Cholesterol 6.9, Sodium 31.4, Carbohydrate 47.2, Fiber 0.7, Sugar 28.4, Protein 3.7
COCONUT LIME RICE PUDDING
Steps:
- In a bowl soak rice in cold water to cover 30 minutes. Drain rice in a sieve. In a 2- to 3-quart heavy saucepan bring coconut milk, whole milk, rice, sugar, and a pinch salt to a boil and gently simmer, uncovered, stirring occasionally, 25 minutes. Remove pan from heat.
- Stir lime zest into pudding. Divide pudding among four 2/3-cup custard cups. Puddings may be made 2 days ahead and chilled, covered.
- Serve puddings warm or chilled and garnish with flaked coconut.
COCONUT RICE PUDDING
This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.
Nutrition Facts :
COCONUT PUDDING
For a change of pace from the coconut, you can easily modify this recipe to make a delicious vanilla custard pudding.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the eggs, sugar and salt just until eggs are blended. In a small saucepan, heat milk just to simmering. Gradually whisk into egg mixture. Stir in extracts., Transfer to five 4-oz. ramekins. Sprinkle with nutmeg. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 45-50 minutes or until center is just set (mixture will jiggle). , Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours before serving. ,
Nutrition Facts : Calories 165 calories, Fat 7g fat (3g saturated fat), Cholesterol 142mg cholesterol, Sodium 121mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 7g protein.
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4.7/5 (11)Calories 410 per servingCategory Dessert
- To make the berry sauce add all the ingredients to a small saucepan and bring to a boil over medium-high heat, stirring occasionally. Turn down the heat to a medium, and continue cooking for about 8 to 10 minutes until it reduces a bit and starts to thicken. The sauce will continue to thicken as it cools.
- To make the rice pudding, add the water and the rice to a saucepan and bring to a boil over medium-high heat. Once boiling, turn the heat down to medium, cover the saucepan and cook for 8 minutes, until the rice absorbs the water.
- Add 2 cups of the coconut milk to the saucepan and stir. Stir in the orange zest, salt and sugar. Continue to cook for another 8 minutes. The rice will absorb most of the liquid and turn creamy.
- In a small bowl whisk together the egg with the remaining 1/2 cup of coconut milk and stir into the saucepan. Cook for a couple more minutes until the egg cooks.
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