Macedonian Coconut Milk Pudding

Recipe

Macedonian Coconut Milk Pudding

Creamy Delight: Macedonian Coconut Milk Pudding

4.3 out of 5

Indulge in the rich and creamy flavors of Macedonian Coconut Milk Pudding. This traditional dessert from Macedonian cuisine combines the sweetness of coconut milk with the delicate texture of tapioca pearls, creating a delightful treat that will transport you to the sunny shores of Greece.

Jan Dec
Dessert› Sweet Soup› Sai mai lou
Asian cuisine› Chinese cuisine
European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine› Macedonian cuisine (Greek)

Preparation time

15 minutes

Cooking time

20 minutes

Total time

2 hours 35 minutes (including chilling time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Dairy-free, Nut-free, Vegan (if using a vegan-friendly sugar)

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, High-fat

Ingredients

In the Macedonian adaptation of Sai mai lou, the traditional Chinese dessert, we replace the original ingredients like pandan leaves and rock sugar with coconut milk and vanilla extract. This modification infuses the dessert with the distinct flavors of Greek cuisine, giving it a unique twist that is reminiscent of the sunny shores of Macedonia. We alse have the original recipe for Sai mai lou, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 180 kcal / 753 KJ
  • Fat (total, saturated): 10g, 9g
  • Carbohydrates (total, sugars): 22g, 12g
  • Protein: 1g
  • Fiber: 1g
  • Salt: 0.02g

Preparation

  1. 1.
    Rinse the tapioca pearls under cold water and drain.
  2. 2.
    In a saucepan, bring the coconut milk to a gentle simmer over medium heat.
  3. 3.
    Add the tapioca pearls to the saucepan and stir continuously to prevent sticking.
  4. 4.
    Cook the mixture for about 15-20 minutes or until the tapioca pearls are translucent and tender.
  5. 5.
    Stir in the sugar and vanilla extract until well combined.
  6. 6.
    Remove the saucepan from heat and let the pudding cool to room temperature.
  7. 7.
    Once cooled, transfer the pudding to individual serving bowls or glasses.
  8. 8.
    Cover the bowls or glasses with plastic wrap and refrigerate for at least 2 hours or until chilled.
  9. 9.
    Serve the Macedonian Coconut Milk Pudding chilled and enjoy!

Treat your ingredients with care...

  • Tapioca pearls — Make sure to rinse the tapioca pearls under cold water before cooking to remove any excess starch and prevent them from sticking together.

Tips & Tricks

  • For a creamier texture, you can substitute half of the coconut milk with coconut cream.
  • Add a sprinkle of toasted coconut flakes on top of the pudding for an extra touch of flavor and crunch.
  • If you prefer a sweeter pudding, you can adjust the amount of sugar according to your taste.
  • Experiment with different flavors by adding a pinch of cinnamon or cardamom to the pudding.
  • To make the pudding more visually appealing, garnish it with a fresh mint leaf or a sprinkle of edible flowers.

Serving advice

Serve the Macedonian Coconut Milk Pudding chilled in individual bowls or glasses. You can top it with a drizzle of honey or a sprinkle of cinnamon for added sweetness and aroma. Enjoy it as a refreshing dessert after a Greek-inspired meal or as a delightful treat on its own.

Presentation advice

To enhance the presentation of the Macedonian Coconut Milk Pudding, consider serving it in clear glass bowls or glasses to showcase its creamy texture and the beautiful contrast of the white tapioca pearls against the pale coconut milk. You can also garnish each serving with a sprinkle of toasted coconut flakes or a dusting of cocoa powder for an elegant touch.

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