Togolese Coconut Pudding

Ingredients

While the original Sicilian Puddica is a sweet and creamy dessert made with milk, eggs, and sugar, the Togolese Coconut Pudding takes inspiration from the flavors of Togolese cuisine. It replaces the milk with coconut milk, infuses the pudding with warm spices like cinnamon, nutmeg, and cloves, and uses rice flour as a thickening agent. These adaptations give the Togolese Coconut Pudding a unique flavor profile and a creamy texture that is distinct from its Sicilian counterpart. We alse have the original recipe for Puddica, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1/2 cup (100g) rice flour 1/2 cup (100g) rice flour
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1 cinnamon stick 1 cinnamon stick
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• Pinch of salt Pinch of salt
• Toasted coconut flakes, for garnish Toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 16g
• Carbohydrates (total, sugars): 28g, 15g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, rice flour, sugar, cinnamon stick, nutmeg, cloves, and salt.
2. 2.
   Whisk the mixture until the rice flour is fully dissolved.
3. 3.
   Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly.
4. 4.
   Reduce the heat to low and continue to cook, stirring frequently, for about 15-20 minutes or until the pudding thickens to a smooth consistency.
5. 5.
   Remove the saucepan from the heat and discard the cinnamon stick.
6. 6.
   Pour the pudding into individual serving bowls or a large serving dish.
7. 7.
   Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours or until chilled and set.
8. 8.
   Serve the Togolese Coconut Pudding chilled, garnished with toasted coconut flakes.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Rice flour — Make sure to dissolve the rice flour completely in the coconut milk to avoid lumps in the pudding.
• Cinnamon stick — The cinnamon stick infuses the pudding with a subtle aroma. If you prefer a stronger cinnamon flavor, you can add a pinch of ground cinnamon as well.
• Toasted coconut flakes — Toast the coconut flakes in a dry skillet over medium heat until golden brown for an extra crunch and nutty flavor.

Tips & Tricks

• For a creamier texture, you can substitute some of the coconut milk with coconut cream.
• Adjust the sweetness of the pudding by adding more or less sugar according to your preference.
• Experiment with different spices like cardamom or ginger to customize the flavor profile.
• Serve the Togolese Coconut Pudding with a sprinkle of ground cinnamon for an extra touch of warmth.
• To make it more indulgent, top the chilled pudding with a drizzle of caramel sauce before serving.

Serving advice

Serve the Togolese Coconut Pudding chilled as a refreshing dessert after a Togolese-inspired meal. It can be enjoyed on its own or paired with fresh fruits like mango or pineapple for a tropical twist.

Presentation advice

Present the Togolese Coconut Pudding in individual serving bowls, garnished with a sprinkle of toasted coconut flakes. You can also add a cinnamon stick as a decorative element. The creamy white pudding against the golden brown coconut flakes creates an appealing visual contrast.