Chinese Indonesian Coconut Pudding

Ingredients

Chinese Indonesian Coconut Pudding differs from the original American Cottage Pudding by incorporating Chinese Indonesian flavors and ingredients. While the American version typically uses milk as the base, this Chinese Indonesian adaptation replaces it with creamy coconut milk, infusing the pudding with a tropical essence. Additionally, the use of pandan leaves adds a distinct flavor and aroma that is characteristic of Chinese Indonesian cuisine. The topping of sweetened coconut flakes adds a delightful crunch and enhances the overall coconut experience. We alse have the original recipe for Cottage Pudding, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot
• 1/4 cup (20g) cornstarch 1/4 cup (20g) cornstarch
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (40g) sweetened coconut flakes, for topping 1/2 cup (40g) sweetened coconut flakes, for topping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 28g, 18g
• Protein: 2g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, sugar, and pandan leaves. Heat over medium heat until the mixture starts to simmer.
2. 2.
   In a small bowl, whisk together the cornstarch and salt with a little water to make a slurry.
3. 3.
   Slowly pour the cornstarch slurry into the simmering coconut milk mixture, stirring continuously.
4. 4.
   Cook the mixture over low heat, stirring constantly, until it thickens to a pudding-like consistency.
5. 5.
   Remove the pandan leaves and pour the pudding into individual serving bowls or a large dish.
6. 6.
   Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours to set.
7. 7.
   Before serving, sprinkle the sweetened coconut flakes on top of the pudding.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Pandan leaves — If pandan leaves are not available, you can substitute with a few drops of pandan essence or extract.
• Sweetened coconut flakes — Toast the coconut flakes in a dry pan for a few minutes until golden brown for added flavor and crunch.

Tips & Tricks

• For a more pronounced coconut flavor, you can add a few drops of coconut extract to the pudding mixture.
• If you prefer a smoother texture, strain the pudding mixture before pouring it into the serving bowls.
• Serve the Coconut Pudding chilled for a refreshing dessert experience.
• Garnish with a sprig of fresh mint or a sprinkle of toasted coconut flakes for an extra touch of elegance.
• Experiment with different toppings such as sliced tropical fruits or a drizzle of palm sugar syrup for added variety.

Serving advice

Serve the Chinese Indonesian Coconut Pudding as a delightful dessert after a Chinese Indonesian feast. It can be enjoyed on its own or paired with a cup of fragrant Chinese tea for a complete culinary experience.

Presentation advice

Present the Coconut Pudding in individual serving bowls, garnished with a sprinkle of sweetened coconut flakes and a pandan leaf for an elegant touch. The vibrant white color of the pudding against the green pandan leaf creates a visually appealing presentation.