Recipes - Thai

Coconut Pudding
Thai Coconut Pudding Recipe


This creamy coconut pudding recipe is a pleasing dessert that can be made for parties. It is easy and delicious. Top with a light strawberry/mango compote for a flavour punch.
Cooking Time: 30mins - 60mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Boil
Cuisine: Thai









Ingredients:

280ml TCC Coconut Milk
395ml Evaporated Milk
3lt warm water
400g white sugar
25g agar-agar
150g corn flour
1 can UFC Lychees




Steps:
  1. Soak agar-agar in 1.5lt of warm water for 15 mins. The agar-agar will settle to the bottom of the bowl in a watery paste. Drain the excess water from the top of the bowl, leaving the agar-agar.
  2. Blend corn flour, coconut milk and evaporated milk. Set aside.
  3. Boil 1.5lt of water in a saucepan, add agar-agar and sugar and continue boiling until dissolved.
  4. Add corn flour mixture slowly to the boiling water and stir constantly for about 3 mins.
  5. Pour mixture into oiled moulds. Place in refrigerator to chill.
  6. Before serving, cut the pudding into diamond shaped pieces, serve topped with lychees.

Hint: The amount of white sugar can be adjusted to taste.
Other fresh or canned fruit such as strawberries, peaches or mango can be used instead of lychees.


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Coconut Pudding

Coconut Pudding

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This creamy coconut pudding recipe is a pleasing dessert that can be made for parties. It is easy and delicious. Top with a light strawberry/mango compote for a flavour punch.

Cooking Time: 30mins - 60mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Boil
Cuisine: Thai
Ingredients

280ml TCC Coconut Milk
395ml Evaporated Milk
3lt warm water
400g white sugar
25g agar-agar
150g corn flour
1 can UFC Lychees

Instructions
  1. Soak agar-agar in 1.5lt of warm water for 15 mins. The agar-agar will settle to the bottom of the bowl in a watery paste. Drain the excess water from the top of the bowl, leaving the agar-agar.
  2. Blend corn flour, coconut milk and evaporated milk. Set aside.
  3. Boil 1.5lt of water in a saucepan, add agar-agar and sugar and continue boiling until dissolved.
  4. Add corn flour mixture slowly to the boiling water and stir constantly for about 3 mins.
  5. Pour mixture into oiled moulds. Place in refrigerator to chill.
  6. Before serving, cut the pudding into diamond shaped pieces, serve topped with lychees.

Hint: The amount of white sugar can be adjusted to taste.
Other fresh or canned fruit such as strawberries, peaches or mango can be used instead of lychees.

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