Coconut Pudding Food

COCONUT PUDDING

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 CREAM PUDDING

Steps:

• In a large heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. , In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and vanilla. Cool to lukewarm without stirring., Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm.

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 PUDDING

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.

COCONUT RICE PUDDING

Steps:

• Bring water to a boil in small saucepan; stir in rice and salt. Rduce heat to low; cover and cook 15 minutes or until all water is absorbed.
• Heat oven to 325°F Whisk eggs and sugar in medium bowl; whisk in coconut milk and lemon juice.
• Spoon cooked rice into ungreased 8 inch glass baking dish; sprinkle with raisins. Pour egg mixture over rice; stir to blend.
• Bake 20 minutes. Stir well; sprinkle with coconut flakes. Bake 15-20 minutes more or until knife inserted halfway between center and edge comes out almost clean. Serve warm.

COCONUT PUDDING

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. ,

BLUEBERRY & COCONUT PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
• Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.

COCONUT RICE PUDDING

Steps:

• Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla. Serve warm.