Floribbean Spiced Coconut Pudding

Ingredients

While the original Put chai ko from Hong Kong is a steamed rice pudding made with red bean paste, the Floribbean adaptation transforms the dish into a spiced coconut pudding. The flavors are influenced by the tropical ingredients and spices commonly found in Floribbean cuisine, giving it a unique twist. We alse have the original recipe for Put chai ko, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Toasted coconut flakes, for garnish Toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 26g, 18g
• Protein: 2g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, brown sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Whisk until the ingredients are well combined.
2. 2.
   Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
3. 3.
   Reduce the heat to low and continue to cook for an additional 2 minutes, stirring continuously.
4. 4.
   Remove the saucepan from the heat and stir in the vanilla extract.
5. 5.
   Pour the pudding into individual serving dishes or a large serving bowl. Allow it to cool to room temperature, then refrigerate for at least 2 hours, or until set.
6. 6.
   Before serving, garnish with toasted coconut flakes for an extra touch of tropical flavor.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture.
• Brown sugar — You can substitute with coconut sugar or granulated sugar if desired.
• Cornstarch — Ensure that the cornstarch is fully dissolved in the mixture to avoid lumps in the pudding.

Tips & Tricks

• For a tropical twist, you can add a splash of rum or coconut rum to the pudding mixture before cooking.
• To enhance the flavor, sprinkle a pinch of ground cardamom over the pudding before serving.
• For a creamier texture, you can substitute half of the coconut milk with coconut cream.
• If you prefer a sweeter pudding, increase the amount of brown sugar according to your taste.
• Serve the pudding with a dollop of whipped cream or a scoop of coconut ice cream for an extra indulgence.

Serving advice

Serve the Floribbean Spiced Coconut Pudding chilled for the best experience. It can be enjoyed on its own as a refreshing dessert or paired with tropical fruits like mango or pineapple for a burst of flavors.

Presentation advice

To elevate the presentation, you can sprinkle some additional ground cinnamon or nutmeg on top of the pudding. Place a fresh mint leaf or a slice of tropical fruit as a garnish for an attractive and inviting look.