The Dessert Everyone Can Enjo - Coconut Pudding Cups (Tako)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while still providing coconut flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

rice flour

🥗Healthier: gluten-free flour blend

💰Cheaper: all-purpose flour

Gluten-free blend caters to dietary needs.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot powder is a natural thickener.

In a pot, add 1 cup rice flour and 1 cup water and stir until all the flour is dissolved without lumps.

Add 1 can coconut milk, 1/2 cup sugar, and 1 teaspoon salt to the pot and stir constantly.

Use high heat to get the mixture hot quickly, then lower to medium heat once it starts to steam.

Continue stirring until the mixture thickens and starts to bubble, then cook for an additional 15 seconds until it doesn't thicken anymore.

Spoon the mixture into containers immediately to prevent it from cooling and getting lumpy.

Prepare the top layer by blending 1 pandan leaf with some water to extract color and aroma, then strain it.

Pour the pandan juice into a pot and add 1/4 cup mung bean starch, 1/4 cup tapioca starch, and sugar, stirring until dissolved.

Cook the mixture while stirring until it becomes translucent and thickens, about 5 minutes.

Stir in young coconut from a can and heat for a minute to distribute evenly.

Spoon the top layer over the cooled coconut mixture in the containers, aiming for equal amounts of both layers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens