COCONUT PUDDING WITH ROASTED RHUBARB
Steps:
- For the crust: Combine the pistachios, sugar and salt in a food processor and blend to a coarse crumb. Add the coconut oil and pulse until the mixture crumbles together. Distribute the mixture among 8 serving glasses and use a muddler or the back of a spoon to press it down evenly and firmly. Set aside.
- For the malabi: Whisk together the cornstarch, vanilla bean paste, coconut extract, rosewater, if using, and 1/2 cup coconut milk in a medium bowl.
- Whisk together the sugar, salt and the remaining coconut milk in a medium saucepan over medium heat. Cook, whisking often, until simmering, then pour in the cornstarch mixture in a slow, steady stream, whisking constantly. Continue to cook, whisking, until the mixture has thickened, 1 to 2 minutes. Taste and adjust the extracts and flavorings as desired. Divide the mixture among the 8 serving glasses (about 1/2 cup in each), then cover and chill for 4 hours or up to overnight.
- For the rhubarb: Preheat the oven to 325 degrees F.
- Spread the rhubarb on a rimmed baking sheet and top it with the sugar, vanilla bean paste, salt and lemon zest. Cover with foil and roast for 20 minutes, then remove the foil and roast for another 15 minutes. Let cool to room temperature. (Store overnight refrigerated in an airtight container if making this the day before.) Spoon directly on top of the malabi before serving.
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Mobarak Ahmed Rafsan
[email protected]This recipe is a bit too complicated for me. I'm going to have to pass.
Cantal Asc
[email protected]I'm not a big fan of coconut, but this recipe has me intrigued.
Taiwo Akodu
[email protected]This recipe looks delicious! I can't wait to try it.
Tiyani Ndhlala
[email protected]I would love to try this recipe, but I don't have a food processor.
Edwin Vega
[email protected]This recipe is a great starting point, but I would recommend making a few changes.
Rai Shyamoo
[email protected]The pudding was too expensive to make.
David emeka Blog
[email protected]The pudding didn't set properly.
Joshua A. Krugh
[email protected]The pudding was too runny.
Natasha Khan
[email protected]I found the pudding to be a bit bland.
Gabriel Ujong
[email protected]This pudding is a bit too sweet for my taste.
ss_ somrat
[email protected]I'm definitely going to make this pudding again. It's a new favorite!
Lokki Rani Das
[email protected]This pudding is a great dessert for a special occasion.
Kingsley Broni
[email protected]I love how versatile this recipe is. You can use any type of berries or fruit you like in place of the rhubarb.
Survivio Legend
[email protected]This pudding is a great way to use up leftover rhubarb. It's also a great make-ahead dessert.
J3nny
[email protected]I'm not usually a fan of coconut desserts, but this pudding is amazing. The rhubarb really balances out the sweetness of the coconut.
Kingsley Agbunnorh
[email protected]This is the best coconut pudding I've ever had! The roasted rhubarb takes it to the next level.
Jessalyn Maldonado
[email protected]I've made this pudding several times now, and it's always turned out perfectly. It's a great recipe for beginner bakers.
Jeremy Shawaf
[email protected]This pudding is so easy to make, and it's always a hit with my family and friends.
DaniMoo
[email protected]I love the contrast between the creamy pudding and the tart rhubarb in this dish. It's a perfect balance of flavors.
Badshah Brohi
[email protected]This coconut pudding with roasted rhubarb is a delightful and refreshing dessert. The combination of flavors and textures is just perfect. The pudding is creamy and smooth, while the rhubarb is tart and tangy. The roasted rhubarb adds a wonderful dep