The Answer to Something Sweet

By Ben Mims
For Cooking Newbie, a blog for beginner cooks

After every meal I eat, I always need something sweet. It's been the bane of my body all my life, but the boon to my soul.

However, when it gets hot outside, I only want something icy-cold and refreshing. But thanks to my lactose intolerance, ice cream is out of the question. And sorbets…well, let’s just say I've never tasted one worth having again.

My solution is chilled pudding that I keep in the fridge in tiny cups and dole out to myself when I need a quick, sweet, cold fix. The secret to mine is coconut milk and very little sugar, which keeps it somewhat healthy, or at least less horrible than traditional pudding, and allows me to add fruit or whatever else I want as toppings to sweeten it up more naturally.

This recipe makes enough for about 12 small servings so you can make it one day and have snacks for your whole family, or just yourself, for days.

Coconut Milk Pudding
Serves 6 to 12

1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon kosher salt
2 egg yolks
1 1/4 cups coconut milk
Seeds scraped from 1/2 vanilla bean or 1/2 teaspoon vanilla extract
1 tablespoon unsalted butter
Toasted coconut flakes, chopped nuts and chopped fruit, as desired

1. Whisk together the sugar, cornstarch, salt and egg yolks in a small saucepan until smooth. Add the coconut milk and stir until smooth. Place over medium heat and cook, stirring constantly, until thickened, about 8 minutes. Remove from the heat and whisk in the vanilla and butter. Pour into a large serving bowl and cover with plastic wrap, pressing the wrap directly on the surface of the pudding. Refrigerate until chilled.
2. When ready to eat, remove plastic and whisk pudding until smooth.Divide among serving cups and top with toasted coconut flakes or chopped nuts, and chopped fruit, like peaches or bananas.

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Comments

[Suzanne Brown]

Ben, I tried your Coconut Milk Pudding topped with toasted coconut and chopped fresh Georgia peaches and it's delicious. The only drawback is the recipe doesn't make enough! Thanks for contributing to Sandy's blog.

Suzanne