Coconut Pudding With Raspberry Sauce |
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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 12 |
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similar to panna cott, this is a luscious easy dessert to make, esp if you love coconut Ingredients:
3/4 cup sifted cornstarch |
1/2 teaspoon salt |
3 cups cold milk |
3 cups unsweetened coconut milk |
2 cups plus 2 teaspoons sugar |
1 box raspberries (6 ounces) |
1 teaspoon raspberry liqueur |
1/2 teaspoon fresh lemon juice |
Directions:
1. Prep time does not include overnight chilling
2. In a medium bowl, whisk the cornstarch and salt.
3. Slowly whisk in 1 cup of the milk until smooth.
4. In a medium saucepan, combine the remaining 2 cups of milk with the coconut milk and 2 cups of the sugar and bring to a simmer, whisking until the sugar dissolves.
5. Gradually whisk in the cornstarch mixture and cook over moderate heat, whisking constantly, until very thick, about 6 minutes.
6. Off the heat, whisk the custard for 1 minute.
7. Let cool for 10 minutes.
8. Spoon the custard into twelve 3/4-cup ramekins.
9. Refrigerate until chilled and firm, at least 6 hours or overnight.
10. In a blender, puree the raspberries with the liqueur, lemon juice and the remaining 2 teaspoons of sugar.
11. Strain the puree through a fine sieve.
12. Serve the coconut pudding with the raspberry sauce on top.
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