Above is a photo of Colin's feast. He had mashed potatoes and coconut cream pudding with raspberries. The pudding was delicious! Success.
Potatoes
One russet potato peeled and diced.
Cook in boiling, salty water until very soft.
Drain all but a few tablespoons of water.
Mash and stir with a whisk.
Coconut Cream Pudding
1/4 cup sugar
1 Tablespoon corn starch
3 large egg yolks, at room temperature
pinch of salt
1 can organic coconut milk (from the Asian section in a grocery store - not So Delicious or other brands)
1 teaspoon good vanilla
2 Tablespoons soy-free, dairy-free margarine
Whisk the sugar, corn starch and salt together in a medium sauce pan over low heat. Add the yolk one by one, whisking immediately. Then immediately and gradually, add the coconut milk while whisking. Cook over medium heat, constantly stirring until mixture begins to thicken (about 10 minutes). Once thickened, cook for one more minute stirring constantly. Remove from heat. Whisk in vanilla and margarine.
Pour pudding into a bowl, covering with plastic wrap directly touching the pudding surface. Cool in the refrigerator for about 3 hours until set.
No comments:
Post a Comment