Coconut milk puddings

Cook Time: 5 minutes | Prep Time: 2 hours | Makes 4 puddings

A gluten-free, fresh, and delicious dessert. Coconut milk puddings with fresh fruit are incredibly easy to make and will amaze you with their unique, intense flavor. Once they've set in the refrigerator, you can garnish them with a dusting of coconut flour or cocoa powder.

Ingredients

• 1 can of Arnaboldi Light Coconut Milk
• 25 g of cornstarch
• 100 g of granulated sugar
• 3 drops of Pandan* (optional)

*Pandan is a natural extract that will give your puddings a pleasant green color.

Preparation

From the Arnaboldi coconut milk, remove the equivalent of a coffee cup of liquid. In a small bowl, dissolve the cornstarch in the coconut milk and 3 drops of pandan (if using), stirring very quickly with a small hand whisk or a fork. This will dissolve the starch and prevent lumps from forming.

Place a tall saucepan with a spout (Profumo di Limoni used a large nonstick milk warmer) on the smallest burner on your stovetop. Heat the coconut milk with the sugar, and when the sugar has dissolved (you'll know it's done because you won't feel any granules when stirring), add the remaining coconut milk, in which you've dissolved the cornstarch.

At this point, stir well for a few more minutes. As soon as you feel the cornstarch "pull" (i.e., when the contents of the pan begin to thicken), turn off the heat and pour everything into the silicone molds.

Wait for the puddings to cool before moving them to the refrigerator and leaving them for at least 2 hours (and up to 6 hours).

Now it's up to you to decide how to serve your creation! You can dust them with grated coconut flour or a little high-quality bitter cocoa powder. Alternatively, you can follow Profumo di Limoni's suggestion and serve them with a fresh and fragrant seasonal fruit salad—which pairs beautifully with coconut—and a few fresh peppermint leaves.

Recipe by

Scent of lemons