Coconut Pudding
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Coconut Pudding
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A recipe for Coconut Pudding from the cookbook, Culinaria China.
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Ingredients
- 1 1/4 cups milk 300 ml
- 1/2 cup granulated sugar 100 grams
- lemon peel large piece, unwaxed
- 2 tablespoons cornmeal
- 1/2 cup coconut milk 120 ml
- 4 egg lightly beaten, yolk
Instructions
- 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.
- In a medium bowl, stir together the cornmeal and coconut milk. Beat in the egg yolks until frothy.
- 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.
- Pour into four small bowls and allow to cool to room temperature before serving.
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