So. I’m behind on my goal. Like really behind but, I will forge on.
Today I’m making coconut pudding with my little one who has asked to “juice oranges”.
The recipe is from selfproclaimedfoodie.com
1/3 cup sugar
2 egg yolks
1 can each Trader Joe’s coconut cream and coconut milk (you only use 2 tablespoons of the coconut cream)
2 Tablespoons flour
1 Tablespoon cornstarch
Pinch of salt
1 tsp vanilla extract
And some shredded coconut for topping.
So there is mixing the yolk and sugar
I also have to avoid a tricycle.
Next open the can of cream. Huh, weird. It’s firm.. I’ll poke it with a rubber spatula.
Wipe quarter cup of coconut cream off my shirt. It’s chunky. Not at all the cosistancy I expected. When you taste it, it’s like coconut oil in sweet liquid. So far, looking horrible.
Next is 2 tablespoons of coconut cream. It is either a can opener or one of the can pokey openers that I’m going to have to use..
I’m going can opener. Hmm. It’s also very firm. Since the spill I’m no longer precisely measuring. I’m going to guess with a kitchen spoon.
I scald the coconut and then add the flour and cornstarch to 5 the mixer.
The kid tries to to add the leftover egg white to the mixer. Caught in the nick of time.
Temper the eggs is next. That goes fine. Transfer back. All is well.
Damn! That sunscreen says “Shake well before using”, so I poke it.
Yup. There is a thin liqid down there. The kid starts poking it vigorously.
I forgot the vanilla. I spashed it in and called it good.
Early tasters, me and Bea, were split. She thought it was great. I think it tastes like sweet coconut oil.
Maybe it will be better when cooled.
It fit into 4 small ramekins.
Verdict. It’s alright. The toasty coconut on top was the best part. Everyone ate all of their dessert without complaining. It was much better after 4 hours of refrigeration and digging a sprinkler system.
Now, what to do with the canned coconut. I think it will probably make an appearance in the oatmeal tomorrow.
11 down. 39 desserts to go.