Hitting Send

It was Cinco de Mayo, and I was browsing the internet when a new email appeared in my inbox entitled, “I’m making this”. It was from my Lovely mother, and it was a recipe for Coconut pudding. Sounded good to me! I Love coconut! But, would she? Ohh-ho-ho, the answer to that came shortly thereafter, when I heard the sound of pots and pans coming from the nearby kitchen. “Come and help me,” she called! I didn’t need to be asked twice!

She had already begun the first step, which is to heat the milk on the stove. A note about the milk we used, to which I initially had an aversion, but am now a big fan. It is excellent, fresh local, organic milk, antibiotic, hormone and preservative-free, and comes in glass bottles. My hesitancy wasn’t from its lacking in hormones, as I believe my body makes those just fine on its own, and certainly doesn’t need artificial varieties in my food or any other source. No, my resistance stemmed from the slightly lumpy texture at the top, which mom quickly explained comes from the fresh cream in it. Hmmm, I wasn’t so sure about that. But, she pointed out that even the low fat version had a certain amount of cream and that it was the natural form of milk. I tasted it… she was right! It was Excellent. I highly recommend trying to find this for yourself, Dear Reader.

The rest of the recipe is very easy to follow. The only other recommendation I would make is to read the directions through prior to making it, have ingredients measured, and make certain you beat the whole egg, plus the additional egg white prior to beginning, as one needs to stay put near the stove quite vigilantly for this recipe. I think the pudding is better when served warm. But, either way it is very, very yummy!

COCONUT PUDDING
~ Best served warm from Mexican Light Cooking
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2 1/2 cups low fat milk
1 cup unsweetened shredded coconut
1/3 cup sugar
(if using sweetened coconut, reduce the sugar to 2 Tbsp.)
3 Tbsp. cornstarch
pinch of salt
1 whole large egg, beaten, plus 1 lightly beaten egg white
1 tsp. vanilla extract

In medium saucepan, warm milk over medium heat until bubbles appear around the edges, 3-5 minutes. Add shredded coconut and half the sugar. Remove the pan from the heat and let the coconut steep in the milk 20 minutes. Transfer coconut mixture to a blender and puree until smooth.
Combine remaining sugar with cornstarch and salt in a medium saucepan. Gradually whisk in coconut puree until well blended then beat in one whole beaten egg plus one lightly beaten egg white. Bring to a boil over medium heat, whisking constantly. Reduce heat to medium-low and continue to cook, whisking, 2 minutes. Remove from heat and stir in vanilla.
Let pudding cool slightly for 10 minutes and serve warm, which is traditional in Mexico. Or spoon into serving bowl/bowls and chill. (6 servings)

Mom found this recipe at Joey Randall’s blog

Enjoy, Dear Readers!

Love and Blessings,
Antonia