Sunday, February 19, 2012

Coconut Milk Pudding (Vegan Custard)

This vegan custard may be prepared many ways: almond, butterscotch, chocolate, lemon/lime, vanilla, or with a floral essence using rose or orange flower waters! How's that for versatility? :-)

I have outlined the recipe for the flower water infused delicate pudding/custard. You may use the alternate ingredients given (instead of the flower water/coconut/nuts) to make the other types of puddings. Kewra is another lovely aromatic flower from Asia which is known as screw pine or pandanus and is used to flavor desserts and other foods.

If coconut milk beverage is not available, diluted coconut milk may be used; you may use rice or almond milk also. The amounts of sugar/syrup and flavorings may be increased or decreased to suit your taste. The cooking times may need to be adjusted as well as microwave ovens vary in their power.

4-6 Servings


2 cups Coconut Milk Beverage
2-3 Tbsp Cornstarch/Arrowroot powder
2-3 Tbsp Organic Sugar/Agave nectar
1-2 tsp rose/orange flower water
1 Tbsp freshly grated Coconut
1-2 Tbsp Almonds, Pistachio, Cashews, finely chopped

Alternate ingredients:

* Almond pudding: 1 tsp Almond essence (use almond milk instead of coconut milk if you like)
* Lemon/Lime: 1 tsp rind and 1 Tbsp fresh juice from a lemon or lime
* Kewra pudding: 1-2 tsp Kewra water instead of the other flower waters
* Vanilla pudding: use 1 vanilla bean or 1 tsp essence
* Chocolate pudding: 1/2 vanilla bean or 1/2 tsp essence, 4 Tbsp unsweetened coco powder, 1 Tbsp extra sugar or syrup
* Butterscotch Pudding: Cook 3 Tbsp Brown Sugar in a small pan until melted. Stir in a couple of tablespoons of the coconut milk to dissolve; stir in the rest of the coconut milk. Then proceed as follows.


* Preparation of Coconut Milk Pudding is quite similar to Vanilla Pudding or Chocolate Pudding.
* Combine agave nectar/sugar and cornstarch in a microwaveable bowl.
* Add the coconut milk and whisk vigorously until well mixed.
* Cook on high (full) power at first for two minutes; whisk well with a wire whisk.
* Cook again for 1 minute on full power; whisk again.
* Continue to cook for 2 to 3 minutes more at 60 percent power - whisking every 30 seconds to a minute - until the custard comes to a boil and thickens a bit. Cooking at lower power ensures that the pudding does not boil over - been there and done that; what a mess :D!
* Remove and whisk well and let cool covered.
* Stir in the flower water of choice and whisk again.
* Pour the pudding into a pretty dish or individual dishes and decorate with the coconut and nuts.
* This pudding may be served warm or cold.
* Serve warm with cake or cold with your favorite fruits and/or whipped topping - Yum! Enjoy!!


Cecile said...

I love this recipe! How would you use it to make vegan pumpkin pie filling? I have seen recipes with tofu, but I wonder if coconut milk would be richer.

Geetha said...

Hello Cecile, Thank you for your comment; I am glad you like this pudding. Coconut pudding will not make a filling for the pie as is; but try these: or without the bread cubes and use it as a filling.