Coconut Pudding

Authentic Haitian Coconut Pudding Recipe with Condensed Milk and Gelatin

Region / culture: Haiti | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Coconut pudding is a delicious and creamy dessert that is perfect for any occasion. Made with fresh coconut, sweetened condensed milk, and evaporated milk, this pudding is a tropical treat that will transport you to a sunny beach with every bite.

History

Coconut pudding has its origins in tropical regions where coconuts are abundant. The creamy texture and sweet flavor of coconut make it a popular ingredient in many desserts, including puddings. This recipe has been passed down through generations, with each family adding their own twist to make it their own.

Ingredients

2 medium coconuts
1 tbsp grated lime peel
0.5 cup water
1 can (14 oz (397 g)) sweetened condensed milk
2 envelopes unflavored gelatin
1 can (13 oz (369 g)) evaporated milk
1 tsp vanilla
1.25 cup water
0.13 tsp salt

How to prepare

Pierce the eyes of the coconuts using an ice pick or nail.
Strain the coconut water and measure 1.75 cups. Add 0.5 cup of water and set aside.
In a medium saucepan, heat the condensed milk, evaporated milk, and 1.25 cups of water until boiling.
Soften the gelatin in 0.5 cup of water.
Add the softened gelatin to the milk mixture, stirring until it dissolves completely.
Stir in the reserved coconut water, lime peel, vanilla, and salt.
Pour the mixture into a large serving bowl.
Cover the bowl and refrigerate until set, approximately 4 hours.
If desired, garnish with shredded coconut and maraschino cherries.

Variations

Add diced pineapple or mango for a fruity twist.
Substitute coconut milk for evaporated milk for a more intense coconut flavor.
Top with toasted coconut flakes for added texture.

Cooking Tips & Tricks

Make sure to pierce the eyes of the coconuts properly to extract the coconut water.

- Soften the gelatin in water before adding it to the milk mixture to ensure it dissolves completely.

- Refrigerate the pudding for at least 4 hours to allow it to set properly before serving.

- Garnish with shredded coconut and maraschino cherries for a decorative touch.

Serving Suggestions

Serve coconut pudding chilled with a sprinkle of shredded coconut and a cherry on top for a tropical touch.

Cooking Techniques

Soften gelatin in water before adding it to the milk mixture.

- Refrigerate the pudding for at least 4 hours to allow it to set properly.

Ingredient Substitutions

Use canned coconut milk instead of fresh coconut for convenience.

- Substitute lime zest for grated lime peel if needed.

Make Ahead Tips

Coconut pudding can be made ahead of time and stored in the refrigerator for up to 2 days before serving.

Presentation Ideas

Serve coconut pudding in individual dessert cups for a stylish presentation. Garnish with a sprinkle of shredded coconut and a cherry on top for a decorative touch.

Pairing Recommendations

Coconut pudding pairs well with tropical fruits such as mango, pineapple, or passion fruit. Serve with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store leftover coconut pudding in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave for a few seconds until warmed through.

Nutrition Information

Calories per serving

Calories: 250

Carbohydrates

Total Carbohydrates: 32g

Dietary Fiber: 1g

Sugars: 29g

Fats

Total Fat: 11g

Saturated Fat: 8g

Proteins

Protein: 6g

Vitamins and minerals

Calcium: 20%

Iron: 4%

Vitamin C: 2%

Vitamin A: 6%

Alergens

Contains dairy (milk)

Summary

Coconut pudding is a rich and creamy dessert that is high in carbohydrates and fats. It is a good source of calcium and protein, making it a satisfying treat.

Summary

Coconut pudding is a creamy and delicious dessert that is perfect for any occasion. Made with fresh coconut, sweetened condensed milk, and evaporated milk, this pudding is a tropical treat that will transport you to a sunny beach with every bite. Enjoy this rich and satisfying dessert with family and friends for a taste of the tropics.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was given to me by an old friend of mine, Mrs. Jenkins, who had learned it from her grandmother many years ago. The thought of a creamy coconut pudding with a hint of sweetness and a touch of warmth from the spices was enough to make my mouth water.

Mrs. Jenkins had invited me over for tea one afternoon, and as we sat in her cozy kitchen sipping on Earl Grey, she suddenly got up and rummaged through her collection of recipe cards. She pulled out a faded, stained card with handwritten notes on it and handed it to me with a smile.

"This is my grandmother's recipe for coconut pudding," she said. "It's a family favorite, and I thought you might enjoy it too."

I eagerly took the card and read through the ingredients and instructions. It seemed simple enough, with just a handful of pantry staples and a few steps to follow. Mrs. Jenkins assured me that it was easy to make, but the end result was always a hit with her family and friends.

I thanked her profusely and promised to give it a try. As I left her house that day, I couldn't wait to get home and start baking. The aroma of coconut and warm spices lingered in my mind, and I knew I had to make this pudding as soon as possible.

When I got home, I gathered all the ingredients listed on the card - coconut milk, sugar, cornstarch, eggs, vanilla extract, and a pinch of cinnamon and nutmeg. I followed the instructions carefully, whisking the coconut milk with the sugar and cornstarch until it thickened, then adding the beaten eggs and vanilla.

As the pudding cooked on the stove, the kitchen filled with the delightful scent of coconut and spices. I couldn't help but sneak a taste of the pudding as it thickened, and I was immediately transported to a tropical paradise with each spoonful.

Once the pudding was done, I let it cool slightly before serving it in small bowls. I sprinkled a bit of cinnamon and toasted coconut on top for an extra touch of flavor and presentation. The pudding was creamy and decadent, with a rich coconut flavor that was perfectly balanced by the warm spices. It was everything I had hoped for and more.

I couldn't wait to share this delicious dessert with my family and friends. I invited them over for dinner that weekend and served the coconut pudding as the grand finale to our meal. Their eyes lit up as they took their first bite, and soon enough, the bowls were empty and everyone was asking for seconds.

As I watched my loved ones enjoy the pudding, I felt a sense of pride and satisfaction. I had learned a new recipe that had quickly become a favorite in my household, thanks to Mrs. Jenkins and her grandmother's legacy.

From that day on, coconut pudding became a staple in my recipe collection. I made it for special occasions and gatherings, always receiving rave reviews and requests for the recipe. I shared it with my own grandchildren, passing down the tradition of this delicious dessert from generation to generation.

The recipe for coconut pudding holds a special place in my heart, not just because of its delicious taste, but because of the memories and connections it represents. It reminds me of Mrs. Jenkins and her generosity in sharing her family recipe with me, and it brings me closer to my own family as we gather around the table to enjoy a sweet treat together.

I am grateful for the simple pleasures that cooking and baking bring into my life, and for the opportunity to create lasting memories with loved ones through food. The recipe for coconut pudding will always hold a special place in my kitchen, a reminder of the power of food to bring people together and create moments of joy and connection.