Coconut Pudding

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  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Additional Time

    30 mins

  • Total Time

    1 hr

  • Servings

    4 Servings

  • Course

    Dessert

  • Cuisine

    Chinese

Coconut Pudding

A recipe for Coconut Pudding from the cookbook, Culinaria China.

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Ingredients

Servings
  • 1 1/4 cups (300 ml) milk
  • 1/2 cup (100 grams) granulated sugar
  • Large piece unwaxed lemon peel
  • 2 tablespoons cornmeal
  • 1/2 cup (120 ml) coconut milk
  • 4 egg yolks lightly beaten
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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.
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