Invariably, whenever I use coconut milk I end up with half a can more than I need.
And the cycle repeats.
Most pudding recipes yield around 46 servings.
Small batch desserts are the way to go if youre tired of preserving leftovers on a daily basis.
This process is called tempering.
While the pudding cools, whip together a quick fruit compote with seasonal berries or stone fruit.
I used cherries because mine were overripe and beginning to feel like mini water balloons.
The following recipe makes about 1 1/2 cups of puddingenough for two desserts or one exquisite indulgence.
The milk is inherently rich in coconut fats, giving it a luxurious, pastry cream-like texture.
Its complete pudding perfection that also happens to be dairy-free.
Dont heat the milk yet.
In a small bowl, stir the sugar, cornstarch, and salt together until evenly mixed.
(You will soon temper the milk into this egg mixture.)
I cant stress the importance of whisking enough hereits what will keep the eggs from cooking into scrambled eggs.
Put the pot of remaining milk back on the stove and whisk the egg mixture back into it.
Now everything is in the pot.
Turn the heat on medium and whisk constantly until it thickens to a pudding consistencyabout five minutes over heat.
Pour into a bowl and cover to cool at room temperature or in the fridge.
To make the cherry compote, add the pitted cherries, sugar, and water to a small pot.
Cook over medium heat until the cherries break down slightly and release their juices.
While the cherries are hot and the juice is boiling, add the cornstarch slurry while stirring.
Continue stirring constantly as the mixture thickens.
The juice should be loose but not runny, and just thick enough to coat a spoon.
Mix in the optional squeeze of lemon juice to brighten it up.
If eating the dessert warm, do so immediately, spooning the cherry compote over the pudding.
Give it a slight mix to make a dramatic cherry swirl.
