Sudanese Coconut Pudding

Ingredients

While the original Maja blanca is a Filipino dessert made with cornstarch, coconut milk, and condensed milk, the Sudanese Coconut Pudding replaces the cornstarch with gelatin for a firmer texture. Additionally, the Sudanese version incorporates traditional Sudanese spices such as cinnamon and cardamom to infuse the pudding with a unique flavor profile. We alse have the original recipe for Maja blanca, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1 teaspoon gelatin powder 1 teaspoon gelatin powder
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 cup (20g) toasted coconut flakes, for garnish 1/4 cup (20g) toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 15g, 12g
• Protein: 2g
• Fiber: 1g
• Salt: 0.02g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, sugar, cinnamon, and cardamom. Heat over medium heat until the mixture is hot but not boiling.
2. 2.
   In a separate bowl, sprinkle the gelatin powder over 1/4 cup (60ml) of cold water. Let it sit for 5 minutes to bloom.
3. 3.
   Add the bloomed gelatin to the hot coconut milk mixture and stir until the gelatin is completely dissolved.
4. 4.
   Remove the saucepan from heat and let the mixture cool slightly.
5. 5.
   Pour the mixture into individual serving bowls or a large serving dish. Refrigerate for at least 4 hours or until set.
6. 6.
   Once set, garnish with toasted coconut flakes before serving.

Treat your ingredients with care...

• Gelatin — Make sure to follow the instructions on the gelatin package for blooming and dissolving it properly. This will ensure the pudding sets correctly.

Tips & Tricks

• For a creamier texture, use full-fat coconut milk.
• Adjust the amount of sugar according to your preference for sweetness.
• Experiment with different spices such as nutmeg or cloves to add your own twist to the pudding.
• Toast the coconut flakes in a dry pan over medium heat until golden brown for a nutty flavor.
• Serve the pudding with a drizzle of honey or a sprinkle of ground cinnamon for extra flavor.

Serving advice

Serve the Sudanese Coconut Pudding chilled in individual bowls or a large serving dish. Garnish with toasted coconut flakes for added texture and visual appeal.

Presentation advice

To make the presentation more appealing, you can sprinkle a pinch of ground cinnamon on top of the pudding or place a cinnamon stick as a decorative element. Serve the pudding on a bed of banana leaves for an authentic Sudanese touch.