Easy 3 Ingredient Coconut Pudding Recipe / No agar agar#coconutmilk #pudding #coconutpudding

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: toasted oats

Unsweetened flakes reduce sugar, while oats are a budget-friendly alternative.

egg yolks

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal provides a vegan option, while silken tofu is a cost-effective substitute.

Grate 2 cups of fresh coconut.

In a mixer grinder, grind the grated coconut with 1 cup of water to extract coconut milk.

Repeat the process by adding 3/4 cup of water to the squeezed out grated coconut and grind again to extract more coconut milk.

Combine 1/4 cup of corn flour with 1/4 cup of the extracted coconut milk to prepare a smooth slurry.

In a cooking vessel, add the rest of the extracted coconut milk and 1/2 cup of sugar, stirring until the sugar dissolves.

Add 1/2 teaspoon of vanilla extract to the mixture (optional).

Cook the mixture on medium heat, stirring constantly until it starts thickening.

Once thickened, reduce the heat to medium-low and continue cooking for an additional 2 to 3 minutes until it thickens considerably and falls off the spatula in tongues.

Lightly grease ramekins with ghee and pour the pudding mixture into them.

Tap the ramekins to release air bubbles and level the top.

Let the pudding cool to room temperature, then cover and refrigerate for around 3 hours.

After 3 hours, unmold the pudding from the ramekins.

Garnish the pudding with chopped pistachios or other nuts as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens