Posted on March 7, 2010.
Coconut Pudding in the world coconut pudding can not be the most common desserts in the United States, but it is a delicious treat that can lend an exotic flavor to any meal without difficulty or complication.
Here are some variations coconut pudding big worldwide:
Haupia is a coconut pudding made with Hawaiian coconut milk, regular milk, sugar, cornstarch, and vanilla extract. Heat over low heat until it thickens and boils, and then cool. If you do not have time to do it from scratch, you can use a pudding mix as Rawleigh Mix coconut dessert and prepare according to package directions.
pudding with coconut frosting is similar to French haupia but four eggs in the recipe, making it more of a cream of coconut. Beat the egg whites with a little cream of tartar to make a meringue head to if you have time.
Another coconut pudding easy you can do with a mixture of coconut pudding is in the Caribbean. Prepare mix according to package directions and add a half cup of shredded coconut before the pudding cools. Once it is solidified, garnish with crushed pineapple and canned maraschino cherry.
In Thailand, street vendors sell a snack called Khanom Krok, which is loosely translated as coconut pudding. It is a combination of coconut cream and flour that is fried in a skillet over a fire of charcoal. It is best eaten hot, and Thailand is often served within a half-coconut.
bread pudding with coconut is another interesting variation on bread pudding. (This recipe is actually the Rainforest Cafe restaurant so technically, this is America, but she has this exotic taste.) Preheat oven to 350 degrees and cover the bottom of a 10x13 inch pan with white bread cut into cubes. sprinkle with 1 / 6 cups of dried apricots and julienne ¼ cup sweetened shredded coconut on top. Cover with another layer of bread cubes, then repeat the watering apricots and coconut.
Heat 2 cups of whole milk, 30 ounces cream of coconut, 1 tablespoon vanilla extract 6 eggs 1 ½ cups of sugar over low heat, stirring until sugar dissolves. Pour mixture over bread, cover with foil and bake in a water bath for one hour, then remove foil and bake for 5-10 minutes until the top browned. This coconut pudding is ideal for winter.
