Macanese Coconut Milk Pudding

Ingredients

While the original Sheer yakh from Afghan cuisine is a chilled milk-based dessert flavored with rosewater and garnished with pistachios, the Macanese adaptation replaces the rosewater with fragrant spices like cinnamon and cardamom. Additionally, the Macanese version incorporates coconut milk, giving the pudding a rich and creamy texture. The garnishes are also different, with Macanese Coconut Milk Pudding often adorned with toasted coconut flakes or ground cinnamon. We alse have the original recipe for Sheer yakh, 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 cinnamon stick 1 cinnamon stick
• 4 cardamom pods, lightly crushed 4 cardamom pods, lightly crushed
• 1/4 cup (20g) toasted coconut flakes, for garnish 1/4 cup (20g) toasted coconut flakes, for garnish
• Ground cinnamon, for garnish Ground cinnamon, for garnish

Nutrition

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

Preparation

1. 1.
   In a saucepan, combine the coconut milk, sugar, cinnamon stick, and cardamom pods.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
3. 3.
   Reduce the heat to low and let the mixture simmer for about 20-25 minutes, or until it thickens to a pudding-like consistency. Stir occasionally to prevent sticking.
4. 4.
   Remove the saucepan from heat and discard the cinnamon stick and cardamom pods.
5. 5.
   Pour the pudding into individual serving bowls or ramekins.
6. 6.
   Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours, or until chilled and set.
7. 7.
   Before serving, garnish each pudding with a sprinkle of toasted coconut flakes and a dusting of ground cinnamon.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamier texture. Shake the can well before measuring.
• Cinnamon stick — If you don't have a cinnamon stick, you can substitute with 1/2 teaspoon of ground cinnamon.
• Cardamom pods — Lightly crush the cardamom pods to release their flavor. If you don't have cardamom pods, you can use 1/4 teaspoon of ground cardamom instead.

Tips & Tricks

• For a more pronounced coconut flavor, you can substitute half of the coconut milk with coconut cream.
• If you prefer a smoother texture, strain the pudding mixture before pouring it into serving bowls.
• Experiment with different garnishes such as sliced almonds or a drizzle of caramel sauce for added variety.
• To make it more festive, serve the pudding in small coconut shells or decorative dessert glasses.
• If you're a fan of spices, you can increase the amount of cinnamon and cardamom for a bolder flavor.

Serving advice

Serve the Macanese Coconut Milk Pudding chilled as a refreshing dessert after a Macanese or Asian-inspired meal. It can be enjoyed on its own or paired with a cup of hot tea for a delightful contrast of temperatures.

Presentation advice

To enhance the presentation, sprinkle a pinch of ground cinnamon in a decorative pattern on top of each pudding. You can also place a small cinnamon stick or a fresh mint leaf as a garnish.