Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, coconut pudding in real coconut. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Please like this video and subscribe to my channel#HerCastillo #summerdessert #coconut #coconutpudding #nobake Instagram ►. Chia Coconut Pudding is a healthy, filling snack that tastes like dessert. Try this gluten-free, vegan recipe for a guilt-free treat!
Coconut pudding in real coconut is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Coconut pudding in real coconut is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook coconut pudding in real coconut using 5 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Coconut pudding in real coconut:
- Take 1 young coconut
- Get 1 envelope gelatin (=2 ½ tsp = 7 grams)
- Prepare 1 cup fresh coconut water from the coconut
- Prepare 1 cup milk
- Take 1 Tbsp sugar (optional)
Once thickened, the coconut pudding mixture is divided into four small dessert dishes or ramekins. It's then placed in the refrigerator to set. This coconut chia pudding is creamy and delicious! You'll love this healthy and easy recipe!
Steps to make Coconut pudding in real coconut:
- Cut open the coconut. Watch video for full instruction: youtube.com/watch?v=Ay0e8nXt72Q
- Pour the coconut water into a bowl
- Transfer 1 cup filtered coconut water into a saucepan
- Add milk, sugar and gelatin to the saucepan
- Whisk the mixture and let stand for 5 minutes
- Heat the mixture gently and stir until dissolved. Then remove from heat
- Pour 1 cup mixture back the coconut shell
- Refrigerate for at least 2 hours
- Enjoy
Lately I've been all about the fats in the morning so I love starting my day with these grain-free coconut chia pudding breakfast bowls. The rice is tender but not mushy, and coconut is present but not overwhelming. Any leftovers will keep in the refrigerator in an airtight container for several days, perfect for enjoying hot or cold. I used coconut milk as a base because it is so creamy and imparts just a hint of coconut flavor without overpowering the chocolate. To prevent a skin from forming, press plastic wrap.
So that is going to wrap it up for this exceptional food coconut pudding in real coconut recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
