Caucasian Coconut Pudding

Ingredients

In this adaptation of the Iranian Masghati, we have incorporated the flavors and ingredients commonly found in Caucasian cuisine. While the original Masghati is made with cornstarch, this Caucasian Coconut Pudding uses coconut milk as the base, giving it a rich and tropical taste. Additionally, we have added rosewater and cardamom to enhance the flavors and create a more authentic Caucasian dessert experience. We alse have the original recipe for Masghati, 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
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon rosewater 1 teaspoon rosewater
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• Pistachios or almonds, for garnish Pistachios or almonds, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 16g
• Carbohydrates (total, sugars): 22g, 15g
• Protein: 2g
• Fiber: 1g
• Salt: 0.01g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, sugar, and water. Stir well to dissolve the sugar.
2. 2.
   In a small bowl, mix the cornstarch with a little water to create a slurry.
3. 3.
   Add the cornstarch slurry to the saucepan and whisk until well combined.
4. 4.
   Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
5. 5.
   Reduce the heat to low and continue cooking for another 2-3 minutes, stirring continuously.
6. 6.
   Remove the saucepan from the heat and stir in the rosewater and ground cardamom.
7. 7.
   Pour the pudding into individual serving dishes or a large serving bowl.
8. 8.
   Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours, or until set.
9. 9.
   Garnish with pistachios or almonds before serving.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a creamy and rich texture.
• Rosewater — Use a high-quality rosewater for the best flavor. Adjust the amount according to your preference for the floral aroma.
• Ground cardamom — For a more intense flavor, grind whole cardamom pods just before using.

Tips & Tricks

• For a creamier texture, you can substitute some of the coconut milk with heavy cream.
• If you prefer a sweeter pudding, increase the amount of sugar to your liking.
• Experiment with different garnishes such as shredded coconut or dried rose petals for an extra touch of elegance.
• To prevent a skin from forming on the pudding, place a piece of plastic wrap directly on the surface before refrigerating.
• Serve the pudding chilled for the best taste and texture.

Serving advice

Serve the Caucasian Coconut Pudding chilled in individual dessert bowls or glasses. For an elegant presentation, garnish each serving with a sprinkle of crushed pistachios or slivered almonds. This creamy delight is perfect for special occasions or as a refreshing treat on a warm day.

Presentation advice

To enhance the visual appeal of the Caucasian Coconut Pudding, consider serving it in transparent glass bowls or dessert glasses. The creamy white pudding with its vibrant green or golden garnish will create an enticing contrast that is sure to impress your guests.