Coconut Pudding with Tropical Fruits |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
The recipe for the coconut pudding is adapted from Mexican Light Cooking by Santa Fe-based chef Kathi Long. Ingredients:
2 1/2 cups low-fat (1%) milk |
1/2 cup unsweetened flaked coconut |
1/3 cup sugar |
3 tablespoons cornstarch |
1/4 teaspoon salt |
1 large egg |
1 teaspoon vanilla extract |
1/2 cup diced peeled pineapple |
1/2 cup sliced peeled banana |
1/2 cup diced peeled seeded papaya |
ground cinnamon |
Directions:
1. Bring milk to simmer in heavy medium saucepan. Add coconut; remove from heat. Cover and let steep 20 minutes. Transfer to blender; purée until smooth.
2. Whisk sugar, cornstarch and salt in small bowl to blend. Add to same saucepan. Gradually whisk in coconut mixture then egg. Stir over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat; cool slightly. Mix in vanilla. Cool completely. (Can be made 4 hours ahead. Cover; chill.)
3. Combine pineapple, banana and papaya in bowl. Divide half of fruit mixture among 4 wine glasses. Top with pudding then remaining fruit. Chill until cold, about 2 hours. Sprinkle with cinnamon.
4. Per serving: calories, 255; total fat, 7g; saturated fat, 5g; cholesterol, 86 mg. Nutritional analysis provided by Bon Appétit
|
|