Refreshing Coconut Pudding Dessert| dairy-free, no-bake, no eggs or gelatin | ASMR recipe

This is probably one of the simplest desserts you will ever make. It’s coconutty and refreshing. It's not too sweet either if you control the amount of sugar. You will love this if you like crème caramel pudding, flan, or puddings in general. With just 3 basic ingredients and requiring less than 10 minutes, it is super easy to prepare and can easily be made ahead and kept in the fridge. If you prefer your pudding to be white (rather than yellow), use corn flour instead of custard powder. Surprise your family and guests with this easy, sweet, coconut dessert.
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📝 INGREDIENTS: (3-4 servings)
1) 480ml (2 cups) Fresh Coconut Milk (I use store-bought)
2) 60g (1/4 cup) Custard Powder (substitute with cornflour/cornstarch)
3) 80ml (1/3 cup) Coconut Sugar (or any sweetener of your liking). Coconut sugar adds a wonderful caramel-like taste. You can also try jaggery, date sugar, etc.
Optional: A pinch of Salt (to balance out the sweetness)
Optional: 1 tsp vanilla and/or lemon zest (for added flavor, you can also add warm spices such as cinnamon or cardamom if you like)
Optional garnish/topping: toasted coconut flakes, fresh fruit or fruit compote, whipped cream or coconut cream, dried edible flowers, chopped/ground nuts, caramel sauce, etc. I like to use toasted coconut powdered - it goes perfectly with the pudding.
❃ PROCESS ❃
1. Combine Ingredients: In a saucepan without turning on the heat, pour the coconut milk, add custard powder and coconut sugar an optionally a pinch of salt. Use a whisk to ensure everything is well mixed and there are no lumps.
2. Cook the Mixture: Turn on the heat and cook the mixture over low heat, stirring constantly, until it comes to a boil and thickens to a pudding-like consistency. This may take about 5-7 minutes depending on your stove. As soon as you see it bubbling, it's ready.
3. Add Flavor: Once the mixture has thickened, stir in the vanilla essence or lemon zest (optional), ensuring it's evenly distributed throughout the pudding.
4. Pour into Moulds: Take off the heat and immediately pour the coconut pudding mixture evenly into lightly greased ramekins/cups/moulds. Make sure they are heat proof. If you wait too long, it will be difficult to pour it out properly, therefore, have your moulds ready to be poured as soon as pudding is off the heat. If you are worried about any small lumps that form, you can strain it out, but it's really not necessary.
5. Chill and Set: Allow the puddings to cool at room temperature for about 30 minutes. Then, transfer them to the refrigerator to chill for at least 2 hours, or until fully set.
6. Serve: Once the coconut puddings are set, run a knife around the edges of each mould. Place a plate upside down over the mould and invert it carefully to release the pudding. Or just serve directly in the ramekins/cups. Garnish with toasted coconut flakes, or fresh fruit if desired. Other options are whipped cream, chopped/ground nuts, or even cookie crumbs!
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Soundtrack Credits :
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Warm Memories - Emotional Inspiring Piano by Keys of Moon | / keysofmoon
Attribution 4.0 International (CC BY 4.0)
creativecommon...
Music promoted by www.chosic.com...
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[@afafkhan2217]

This looks insanely good! 😍😍

[@ambreensultan5781]

Yummilicious 😍