Recipe by puppitypup
Posted for ZWT, I haven't made it yet so yield and time are a guess. Any tropical fruit can be used here. I would think the pudding might need some vanilla or coconut extract added once it's thickened.
Top Review by I'mPat
I scaled back for 2 serves and used 1/2 a pawpaw which I cooked up and roughly mashed with a potato masher to leave a bit of texture to the dish rather than a smooth dish. I ended up with 4 small desserts and the DM and the DS for whom I made it thoroughly enjoyed just as was without the cream (didn't have any) and looking forward to having the other 2 tonight. Thank you puppitypup, made for All You Can Cook Buffet.
- 1 cup unsweetened coconut milk
- 1 cup water
- 2 eggs, lightly beaten
- 1⁄2 cup sugar
- salt (optional)
- 3 teaspoons water
- 3 tablespoons sugar
- 2 mangoes or 1 papayas or 2 bananas
- whipped cream, for serving
Directions See How It's Made
- Heat coconut milk and water in double boiler or heavy saucepan over low heat, do not boil.
- In a bowl, mix sugar into beaten eggs. Slowly stir in about 1/2 cup of the heated milk to the egg-sugar mixture to temper.
- Slowly stir the egg-sugar mixture into heated milk. Cook on low heat until thickened into a custard, stirring gently and continuously.
- Add salt to taste. Refrigerate custard.
- While custard is cooling, peel, seed and chop fruit. Cook the fruit by bringing water and sugar to a boil in a saucepan. Add fruit pieces, reduce heat and cook until tender, 5-10 minutes, stirring occasionally.
- Mash fruit or press through a sieve. Refrigerate.
- Gently fold together cooled custard and cooled fruit. Spoon into serving bowls and top with whipped cream.