Coconut Cream White Forest Pudding Cups
Equipment
- 1 Medium saucepan
- 1 Whisk
- 6 Dessert cups
- 1 Mixing bowl
- 1 Rubber spatula
Ingredients
- 400 ml coconut milk
- 200 ml whole milk
- 100 g granulated sugar
- 3 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 100 g white chocolate chopped
- 100 ml heavy cream
- 150 g cherries pitted and halved
- 50 g shredded coconut toasted
Instructions
- In a medium saucepan, combine coconut milk, whole milk, and granulated sugar, and heat over medium heat until the sugar dissolves.
- In a mixing bowl, whisk together cornstarch with a small amount of the warm milk mixture until smooth.
- Gradually add the cornstarch mixture to the saucepan, whisking continuously until it thickens.
- Remove the saucepan from heat and stir in the vanilla extract and chopped white chocolate until smooth.
- Allow the mixture to cool slightly, then divide it evenly among the dessert cups.
- Refrigerate the pudding cups for 1 hour or until set.
- Whip the heavy cream until soft peaks form and spoon it over the set pudding.
- Top each pudding cup with cherries and toasted shredded coconut before serving.
Notes
When making the pudding, ensure the cornstarch is fully dissolved in the milk before adding it to the saucepan to avoid lumps. Use fresh cherries for a burst of flavor, and consider adding a splash of cherry liqueur for an adult twist. Adjust the sweetness by varying the amount of sugar or white chocolate to suit your taste.
Tried this recipe?Let us know how it was!