Side Pannel
Vanilla Cinnamon Coconut Milk Pudding
Vanilla Cinnamon Coconut Milk Pudding
- Recipe Submitted by Marsala on 11/06/2014
Category: Holiday, Kids, Pudding & Mousses
Ingredients List
- 14 oz (400 ml) coconut milk (1 can)
- 3/4 - 1 Tbsp Great Lakes red canister gelatin
- 1-1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1-3 Tbsp sweetener of choice (grated panela, sucanat, rapadura, etc.)
Directions
1. If using panela, first use a knife to shave off pieces of sugar. Pack the shavings into your measuring spoon.
2. Add everything except the gelatin to a small saucepan. Briefly whisk mixture to dissolve cinnamon.
3. You first need to "bloom" or wet the gelatin, then dissolve it by heating. Do this by sprinkling the gelatin on top of the coconut milk mixture in a single layer. Then, use a whisk to stir the gelatin into the mixture and begin heating the pan over medium-low heat. You only want it to be warm enough for the gelatin to melt and the sugar to dissolve. Gelatin melts at about 95F (35C) , so if you like you can use a candy thermometer to check the temp of your mixture.
4. Note about gelatin amounts: using 3/4 Tbsp in 400 ml coconut milk will give you a traditional pudding-like consistency. If you use 1 Tbsp, the final product will set more firmly and will resemble a creamy Jell-O more than pudding. Both ways are delicious. If using Aroy-D boxes, use 2 boxes (adds upt o 500 ml) and use 1 scant Tbsp gelatin for pudding consistency.
5. Whisk mixture frequently while heating to encourage the sugar to dissolve.
6. Once sugar has completely dissolved, remove from heat and pour into desired serving containers. You can pour it all into one large container or divide it into individual servings using ramekins or small canning jars. Let them cool on the counter a bit before putting into the fridge.
7. Store in refrigerator until pudding has set (usually takes a few hours). Tastes wonderful alone or topped with slices of fruit like strawberries.
2. Add everything except the gelatin to a small saucepan. Briefly whisk mixture to dissolve cinnamon.
3. You first need to "bloom" or wet the gelatin, then dissolve it by heating. Do this by sprinkling the gelatin on top of the coconut milk mixture in a single layer. Then, use a whisk to stir the gelatin into the mixture and begin heating the pan over medium-low heat. You only want it to be warm enough for the gelatin to melt and the sugar to dissolve. Gelatin melts at about 95F (35C) , so if you like you can use a candy thermometer to check the temp of your mixture.
4. Note about gelatin amounts: using 3/4 Tbsp in 400 ml coconut milk will give you a traditional pudding-like consistency. If you use 1 Tbsp, the final product will set more firmly and will resemble a creamy Jell-O more than pudding. Both ways are delicious. If using Aroy-D boxes, use 2 boxes (adds upt o 500 ml) and use 1 scant Tbsp gelatin for pudding consistency.
5. Whisk mixture frequently while heating to encourage the sugar to dissolve.
6. Once sugar has completely dissolved, remove from heat and pour into desired serving containers. You can pour it all into one large container or divide it into individual servings using ramekins or small canning jars. Let them cool on the counter a bit before putting into the fridge.
7. Store in refrigerator until pudding has set (usually takes a few hours). Tastes wonderful alone or topped with slices of fruit like strawberries.
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