■ 1 400ml can of coconut milk
■ 1 cup of water
■ 1/2 cup of rice flour
■ 1/2 cup of granulated sugar
■ 2 tablespoons of desiccated coconut to sprinkle (optional)
■ equipment; 6 x 1/2 cup capacity moulds or 1 x 3 cup capacity mould
1. Whisk the sugar, rice flour and water together in a bowl.
2. Heat the coconut milk in a saucepan on a low setting, just as it starts to simmer whisk in the rice flour mixture a little at time. Continue to whisk the simmering mixture until it thickens, the surface starts to pop and the mixture looks more opaque - about 10 minutes. Continue whisking at a simmer for another five minutes and remove from the heat.
3. Rinse the pudding mould/s with cold water and just shake off any excess liquid. Pour or spoon the coconut pudding into the moulds and smooth the top with a wet knife or the back of a spoon. Cool completely at room temperature before refrigerating for 2 hours or more.
4. To turn out the puddings; run the point of a knife around the top edge, individually gently pull the top edge of each pudding away from the side of the mould and gently invert onto a plate. Sprinkle with desiccated coconut.
Macao Coconut Milk Pudding Recipe
Pão de Leite
Prep: 5m | Cook: 15m | Cooling 3-4 hours | Yield: 6
A simple 3 ingredient coconut pudding that’s a light gluten free treat. Serve with fresh fruit or a fruit coulis.