Coconut Pudding

Instructions

1. Step 1

   Place the shredded coconut in a dry frying pan over medium heat. Stir until lightly golden, then transfer it to a plate to cool.

   Timer: 4 min (fixed)

   Ingredients used: 30.0 gr Unsweetened Shredded Coconut

   Cookware: frying pan, spatula

2. Step 2

   Whisk 9 ¾ tbsp (150 ml) of the coconut milk with the cornstarch in a mixing bowl until completely smooth.

   Ingredients used: 150.0 ml Coconut Milk, 48.0 gr Cornstarch

   Cookware: mixing bowl, whisk

3. Step 3

   Combine the remaining 2 ¾ cup (650 ml) coconut milk, sugar, and salt in a saucepan. Cook over medium heat, whisking occasionally, until steaming and the sugar has dissolved.

   Timer: 4 min (fixed)

   Ingredients used: 650.0 ml Coconut Milk, 1.0 gr Fine Salt, 100.0 gr Granulated Sugar

   Cookware: saucepan, whisk

4. Step 4

   Whisk the cornstarch mixture once more, then slowly pour it into the saucepan while whisking. Reduce to low heat and cook, whisking continuously, until the pudding is thick, glossy, and bubbling gently.

   Timer: 4 min (fixed)

   Cookware: mixing bowl, saucepan, whisk

5. Step 5

   Remove the saucepan from the heat and stir in the vanilla extract.

   Ingredients used: 5.0 ml Vanilla Extract

   Cookware: saucepan, spatula

6. Step 6

   Divide the hot pudding among six serving dishes and let it cool for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: saucepan, serving dish

7. Step 7

   Cover the serving dishes and refrigerate until cold and set.

   Timer: 180 min (fixed)

   Cookware: serving dish

8. Step 8

   Sprinkle the toasted coconut over the chilled puddings before serving.

   Cookware: serving dish