Sweets and drinksPuddingsVietnam30 minutes to make, at least 2 hours to chill
This cold dessert is a coconut egg yolk pudding. The cups are smooth and lightly rich with coconut, finished with toasted desiccated coconut on top. The tricky part is stirring the mixture thick without letting it curdle.
A third of the hot coconut milk goes into the yolks first, then the whole thing is strained back into the pot. That straining step is what leaves the pudding silky rather than grainy.
This batch weighs about 574g, at roughly 202 calories per 100g.
Method
Put 2 egg yolks and 63g kOBE Monk Fruit Blend in a bowl and beat with a mixer until light and airy, about 5 minutes on high, stopping now and then to scrape the sides.
Put both coconut milks in a pot, cook over medium heat and stir steadily until steam rises, then take it off the heat.
Add the all purpose flour and cornstarch to the yolks and whisk until smooth.
Pour a third of the hot coconut milk into the yolks, mix well, then strain the mixture back into the pot of coconut milk.
Return the pot to the heat and stir quickly and steadily. After about 5 minutes the mixture thickens, and the pot comes off the heat.
Divide the pudding into cups, let it cool, then chill at least 2 hours. Scatter toasted desiccated coconut over the top before serving.
Tips
Straining through a sieve is what keeps the pudding silky rather than grainy.
Desiccated coconut is easy to make at home by toasting shredded coconut until it turns brown.
Quick steady stirring during cooking keeps the mixture from catching at the bottom of the pot.
At least 2 hours in the fridge sets the pudding firm enough to spoon.
The sweetness reads more clearly once it cools, so hold off on adjusting while it is piping hot.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.