Coconut Pudding with Roasted Rhubarb
The star of this dessert is the coconut malabi, a Middle Eastern milk-based pudding. Roasted rhubarb and a coconut-pistachio crust add a wonderful texture.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 250
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 250
1 cup roasted pistachios
1/4 cup sugar
Pinch kosher salt
3 tablespoons coconut oils, at room temperature
6 tablespoons cornstarch
1 tablespoon vanilla beans paste or extract, or more as desired
3/4 teaspoon coconut extract, or more as desired
1/2 teaspoon rosewater, optional, or more as desired
2-13.5 ounces cans full-fat coconut milk
1/2 cup sugar
1/4 teaspoon kosher salt
1 1/2 pounds rhubarb, chopped into 1-inch pieces
3/4 cup sugar
1 tablespoon vanilla beans paste or extract
1/8 teaspoon kosher salt
Zest of 1 lemon
Directions:
For the crust: Combine the pistachios, sugar and salt in a food processor and blend to a coarse crumb. Add the coconut oil and pulse until the mixture crumbles together. Distribute the mixture among 8 serving glasses and use a muddler or the back of a spoon to press it down evenly and firmly. Set aside.
For the malabi: Whisk together the cornstarch, vanilla bean paste, coconut extract, rosewater, if using, and 1/2 cup coconut milk in a medium bowl.
Whisk together the sugar, salt and the remaining coconut milk in a medium saucepan over medium heat. Cook, whisking often, until simmering, then pour in the cornstarch mixture in a slow, steady stream, whisking constantly. Continue to cook, whisking, until the mixture has thickened, 1 to 2 minutes. Taste and adjust the extracts and flavorings as desired. Divide the mixture among the 8 serving glasses (about 1/2 cup in each), then cover and chill for 4 hours or up to overnight.
For the rhubarb: Preheat the oven to 325 degrees F.
Spread the rhubarb on a rimmed baking sheet and top it with the sugar, vanilla bean paste, salt and lemon zest. Cover with foil and roast for 20 minutes, then remove the foil and roast for another 15 minutes. Let cool to room temperature. (Store overnight refrigerated in an airtight container if making this the day before.) Spoon directly on top of the malabi before serving.
Source: foodnetwork.com
For the malabi: Whisk together the cornstarch, vanilla bean paste, coconut extract, rosewater, if using, and 1/2 cup coconut milk in a medium bowl.
Whisk together the sugar, salt and the remaining coconut milk in a medium saucepan over medium heat. Cook, whisking often, until simmering, then pour in the cornstarch mixture in a slow, steady stream, whisking constantly. Continue to cook, whisking, until the mixture has thickened, 1 to 2 minutes. Taste and adjust the extracts and flavorings as desired. Divide the mixture among the 8 serving glasses (about 1/2 cup in each), then cover and chill for 4 hours or up to overnight.
For the rhubarb: Preheat the oven to 325 degrees F.
Spread the rhubarb on a rimmed baking sheet and top it with the sugar, vanilla bean paste, salt and lemon zest. Cover with foil and roast for 20 minutes, then remove the foil and roast for another 15 minutes. Let cool to room temperature. (Store overnight refrigerated in an airtight container if making this the day before.) Spoon directly on top of the malabi before serving.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
