Chechen Coconut Pudding

Ingredients

While the original Vakalolo from Fijian cuisine is typically made with taro and cassava, Chechen Coconut Pudding replaces these ingredients with coconut milk and rice flour. The spices used in Chechen cuisine, such as cardamom and cinnamon, are also incorporated to add a unique flavor profile to the dish. We alse have the original recipe for Vakalolo, 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
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (60g) rice flour 1/2 cup (60g) rice flour
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Shredded coconut, for garnish Shredded coconut, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 28g, 18g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, sugar, and water. Heat over medium heat until the mixture comes to a gentle simmer.
2. 2.
   In a separate bowl, whisk together the rice flour, cardamom, and cinnamon. Gradually add this mixture to the simmering coconut milk, whisking constantly to avoid lumps.
3. 3.
   Continue cooking the mixture over low heat, stirring constantly, until it thickens to a pudding-like consistency. This should take about 10-15 minutes.
4. 4.
   Remove the saucepan from heat and stir in the vanilla extract.
5. 5.
   Pour the pudding into individual serving bowls or a large serving dish. Allow it to cool to room temperature, then refrigerate for at least 2 hours until chilled and set.
6. 6.
   Before serving, garnish with shredded coconut for an extra touch of flavor and texture.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture.
• Rice flour — If you don't have rice flour, you can substitute it with cornstarch or tapioca flour for a similar result.
• Ground cardamom and cinnamon — For the best flavor, use freshly ground spices.

Tips & Tricks

• To enhance the flavor, you can add a pinch of saffron threads to the pudding while it simmers.
• For a more indulgent version, serve the pudding with a drizzle of honey or a sprinkle of chopped nuts on top.
• If you prefer a smoother texture, you can strain the pudding mixture before pouring it into the serving bowls.

Serving advice

Serve the Chechen Coconut Pudding chilled as a refreshing dessert after a hearty Chechen 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 elevate the presentation, you can sprinkle some ground cinnamon or cardamom on top of the pudding before adding the shredded coconut garnish. Serve in elegant dessert bowls or small glass jars for an appealing visual effect.