Chinese•indulgent
Coconut Pudding
A recipe for Coconut Pudding from the cookbook, Culinaria China.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 1+1/4 cup (300 ml) milk
- 1/2 cup (100 grams) granulated sugar
- Large piece unwaxed lemon peel
- 2 tbsp cornmeal
- 1/2 cup (120 ml) coconut milk
- 4 egg yolks (lightly beaten)
Instructions
- 1
In a medium saucepan, whisk together the milk and sugar over medium heat. Add the lemon peel and slowly bring to a boil, stirring often. Remove from heat and allow to cool to room temperature. Discard the lemon peel.
- 2
In a medium bowl, stir together the cornmeal and coconut milk. Beat in the egg yolks until frothy.
- 3
Place the saucepan back over low heat. While continuously whisking, slowly pour the coconut milk egg mixture into the saucepan. Stir constantly until the mixture has thickened.
- 4
Pour into four small bowls and allow to cool to room temperature before serving.