When we had our Chinese New Year party I wanted to make sure all the food we had was in handy canapé sizes. Mango pudding is something I instantly think of when it comes to Chinese type puddings, but I can sometimes find them a bit sickly.. I’m not too sure what it is. Anyway, instead I decided I wanted to use coconut and these turned out exactly as planned!
Best served chilled, they slice super well and hold their shape perfectly. They’re like a cross between a jelly & a custard, plus they happen to be vegan friendly. I just think they looked pretty cool served on some banana leaf squares. What do you guys think?
Coconut Pudding Bites
Adapted from this recipe
1/2 tsp coconut oil
x2 400ml tins of coconut milk
1tsp vanilla extract
A pinch of sea salt
50g toasted coconut flakes
50g toasted almonds or macadamia nuts
Banana leaf to serve
- Line a 9″ square baking tin with foil & then grease with the coconut oil.
- In a measuring jug, dissolve the cornflour in 175ml of water. Set aside.
- In a large saucepan, add the coconut milk, vanilla, sugar & salt and heat on medium whilst constantly whisking it.
- After 5 minutes, whisk in the cornflour water and cook for another minute. The milk will begin to thicken into a glossy pudding texture.
- Remove from the heat & pour into the prepared tin. Chill in the fridge overnight or till well set (2 hours ish).
- When ready, slice into 30 squares or whatever shapes you want.
- Serve the puddings on some banana leaf and topped with the toasted coconut flakes & nuts.