Welcome to a realm where velvety textures and tropical flavors collide in an exquisite dessert experience. As a fervent believer in the magic of cooking, I’m excited to guide you through the enchanting process of crafting your own Thai Coconut Pudding. Trust me, this dessert is more than just a recipe – it’s an edible escape to the shores of Thailand.
Thai Coconut Pudding Recipe
Thai Coconut Pudding Recipe
Embark on a culinary journey that merges velvety textures with tropical splendor. Unveil the magic of Thai Coconut Pudding and let its coconut-infused richness transport you to an exotic paradise. Don't keep this delight to yourself—share the recipe with fellow dessert enthusiasts and join our community by subscribing to our blog for more sweet inspirations.
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Servings: 2 people
Calories: 1620kcal
Cost: $5
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Equipment
Ingredients
- 2 cups Coconut Milk
- 1/2 cup White sugar
- 1 teaspoon Salt
- 2 Eggs
- 1 teaspoon Lemon extract
- 1 teaspoon Almond extract
- 2 cups All-purpose flour
- 1 cup Butter
- 1 cup Dry yeast
Instructions
- Take a medium bowl and add the butter in it.
- Add one cup flour and mix well.
- Then refrigerate it.
- Take a large bowl and add yeast into it.
- Add the sugar, the salt and the milk.
- Mix them well.
- Mix the warm milk mixture with the flour and the yeast.
- Add the lemon extract, eggs and almond extract together.
- Add the baking soda in the mixture.
- Simmer it for few minutes.
- Check the thickness of the pudding.
- Serve warm.
Video
Notes
- Choosing the Right Coconut Milk: The quality of your coconut milk greatly influences the taste and texture of your pudding. Opt for full-fat coconut milk for a rich and creamy result. Look for brands that prioritize natural ingredients for the best flavor.
- Tapioca Pearls Preparation: Soaking the tapioca pearls before cooking is crucial. Follow the package instructions for soaking time to ensure they cook evenly and become delightfully translucent.
- Control the Sweetness: The amount of sugar you add can be adjusted according to your preference. Begin with the suggested amount and taste as you go, adding more if desired. Remember, the natural sweetness of coconut milk plays a role too.
- Consistency Matters: Achieving the right consistency is key to a perfect Thai Coconut Pudding. Cook the mixture until the tapioca pearls are fully transparent and the pudding has thickened. It should coat the back of a spoon without being too runny.
Nutrition
Calories: 1620kcal | Carbohydrates: 207g | Protein: 75g | Fat: 67g | Saturated Fat: 48g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 1444mg | Potassium: 1988mg | Fiber: 35g | Sugar: 57g | Vitamin A: 436IU | Vitamin C: 3mg | Calcium: 259mg | Iron: 17mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
- Gentle Heat: When cooking the tapioca pearls in coconut milk, use gentle heat. Avoid boiling vigorously to prevent scorching and ensure even cooking.
- Stir Frequently: Stir the pudding mixture often to prevent the tapioca pearls from sticking to the bottom of the pot. This ensures a smooth, lump-free texture.
- Soak Tapioca Pearls: Soak the tapioca pearls as per the package instructions. This helps them absorb the coconut milk evenly and cook to a delightful transparency.
- Simmer, Don’t Boil: Once the mixture comes to a simmer, maintain a gentle simmer rather than a rolling boil. This gradual cooking process ensures the tapioca pearls cook through without becoming mushy.
- Test Pudding Consistency: To check if your pudding has reached the desired consistency, dip a spoon into the mixture. It should coat the back of the spoon without running off quickly.
- Flavor Infusion: For an extra layer of flavor, consider infusing the coconut milk with pandan leaves or a vanilla bean before using it in the recipe. This adds a lovely aromatic touch.
- Prevent Skin Formation: To prevent a skin from forming on the surface of the pudding as it cools, place a piece of plastic wrap directly onto the surface before refrigerating.
- Chilling Time: Allow the pudding to chill in the refrigerator for at least a few hours or ideally overnight. This gives the flavors time to meld and the pudding to set properly.
Serving suggestions
- Tropical Paradise: Transport yourself to a tropical paradise by pairing your Thai Coconut Pudding with a medley of fresh tropical fruits such as mango, papaya, and pineapple. The vibrant colors and flavors will whisk you away to exotic shores.
- Crunchy Texture: Add a delightful crunch by sprinkling toasted coconut flakes, chopped nuts like cashews or almonds, or even sesame seeds on top of your pudding. The contrast in textures enhances every spoonful.
- Exquisite Elegance: Elevate the presentation with a drizzle of rich chocolate ganache. The decadent chocolate notes harmonize beautifully with the creamy coconut base.
- Zesty Citrus Twist: Enhance the flavor profile by grating some fresh lime or orange zest over the pudding. The zesty citrus notes provide a refreshing contrast to the sweet creaminess.
- Spiced Sensation: Create a warm and comforting experience by dusting the top of the pudding with a sprinkle of ground cinnamon or nutmeg. It adds a touch of cozy spice to each bite.
- Whipped Cream Cloud: Crown your Thai Coconut Pudding with a dollop of freshly whipped cream. The light and airy texture of the cream complements the velvety pudding.
FAQs of Thai Coconut Pudding
- What is Thai Coconut Pudding? Thai Coconut Pudding, also known as “Tub Tim Krob,” is a classic Thai dessert that combines creamy coconut milk with chewy water chestnut rubies and sweet syrup. It’s a delightful blend of textures and flavors that offer a taste of Thailand’s culinary magic.
- Can I use canned coconut milk for this recipe? Yes, you can use canned coconut milk for convenience. Look for full-fat coconut milk to achieve the creamy consistency and rich flavor that’s characteristic of Thai Coconut Pudding.
- Can I use other fruits instead of water chestnut rubies? Certainly! While water chestnut rubies are traditional, you can experiment with other fruits like jackfruit, lychee, or even fresh berries for a unique twist on the classic recipe.
- Is this dessert gluten-free? Yes, Thai Coconut Pudding is naturally gluten-free, making it a great option for individuals with gluten sensitivities or celiac disease.
- How do I achieve the perfect balance of sweetness? The sweetness of the syrup is crucial in achieving the right balance. Start with the recommended amount of sugar and adjust to your taste. Remember that the pudding itself is mildly sweet, so the syrup plays a significant role.
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Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.
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