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Wednesday, November 7, 2012

Coconut Ginger Pudding

This one got my vote at Herbs & Spices Night.  I loooooved it.  You know, ginger and coconut can both be strong flavors, and you don't want them too overpowering.  In this recipe, they are perfectly balanced - both present, neither too strong.  And, I mean, pudding is sooo good.  Everything is right about this treat.  Plus it's easy.  My favorite part of making pudding is stirring in the butter at the end.  Talk about oh-so-right...

Coconut Ginger Pudding (print recipe)

2 cups milk
2 tablespoons minced fresh ginger
4 egg yolks
3/4 cup sugar
1/4 cup cornstarch
1 14-ounce can coconut milk
1 tablespoon unsalted butter

1.  Bring the milk and ginger to a boil in a medium heavy saucepan, and immediately take the pan off the heat so that it doesn't boil over.  Let the ginger steep in the milk for 15 minutes, then pour the milk through a fine-mesh strainer into a bowl.

2.  In another small bowl, whisk together the egg yolks and about 1/2 cup of the strained milk.  Add the sugar and cornstarch, and whisk until the mixture is smooth.  While whisking, slowly add the coconut milk and the rest of the milk.

3.  Return the mixture to the saucepan, and place the pan over medium heat.  Whisk constantly until the pudding begins to boil.  Continue whisking for 2 minutes.  Add the butter, and whisk until it is melted.

4.  Pour the pudding into a bowl, and cover it tightly with plastic wrap so a skin doesn't form.  Chill the pudding for at least 2 hours before serving.

Recipe from Vegetarian Planet by Didi Emmons

1 year ago:  Derby Pie
2 years ago:  Garlic-Slathered Stretch Bread (a.k.a. Pizza Dippers)
3 years ago:  Pumpkin Cheesecake Bars with Chocolate Topping

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