Creamy and Refreshing Raspberry Coconut Pudding
A Sweet and Chilled Raspberry Coconut Pudding Perfect for Summer
Beat the summer heat with this delightful raspberry coconut pudding! It’s so sweet and cooling, it tastes just like ice cream. The vibrant raspberry flavor is beautifully complemented by the creamy coconut milk, creating a dessert that’s both refreshing and satisfying.
Pudding Base Ingredients- 100g Coconut milk
- 100g Milk
- 55g Egg yolks (about 3 yolks)
- 50g Sugar
- 6g All-purpose flour
- 6g Cornstarch
- 150g Heavy cream
- 4 Tbsp Raspberry extract
- 3g Gelatin sheets (soaked in cold water)
Raspberry Jelly Topping Ingredients- 150g Mashed fresh raspberries (or frozen)
- 130g Water
- 3 Tbsp Sugar
- 5g Gelatin sheets (soaked in cold water)
- 150g Mashed fresh raspberries (or frozen)
- 130g Water
- 3 Tbsp Sugar
- 5g Gelatin sheets (soaked in cold water)
Cooking Instructions
Step 1
In a bowl, combine the egg yolks and sugar. Whisk them together until the mixture becomes pale and fluffy. This process incorporates air and ensures the sugar dissolves completely, leading to a smoother pudding.
Step 2
Sift the all-purpose flour and cornstarch into the egg yolk mixture. Gently whisk until just combined. In a separate saucepan, heat the coconut milk and milk over medium-low heat until it’s warm and just begins to simmer around the edges (around 80°C or 175°F). Do not boil. Let the warm milk mixture cool slightly, then gradually pour it into the egg yolk mixture while whisking constantly to temper the yolks and prevent them from cooking. Pour this combined mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly to a custard-like consistency. Remove from heat. Squeeze out excess water from the pre-soaked gelatin sheets and stir them into the warm mixture until fully dissolved. Let this base cool down.
Step 3
In a separate bowl, whip the heavy cream with the raspberry extract until it forms soft peaks. Be careful not to over-whip; you want it smooth and spreadable.
Step 4
Gently fold the whipped raspberry cream into the cooled pudding base. Use a spatula and a folding motion to incorporate it evenly without deflating the cream. This will create a light and airy pudding texture.
Step 5
Pour the pudding mixture into sterilized serving glasses or ramekins, filling them about two-thirds full. Place the filled glasses in the freezer for at least 10 minutes to allow the pudding to set slightly. This creates a stable layer for the jelly topping.
Step 6
For the raspberry jelly topping, combine the mashed raspberries, water, and sugar in a small saucepan. Cook over medium-low heat, stirring until the sugar dissolves and the mixture simmers gently. Let it simmer for about 2-3 minutes to slightly thicken. Remove from heat. Squeeze out excess water from the pre-soaked gelatin sheets and stir them into the warm raspberry mixture until dissolved. Allow this jelly mixture to cool completely. Once cooled, carefully pour it over the slightly set pudding in the glasses. Refrigerate for at least 3 hours, or until the jelly and pudding are fully set.
Step 7
Your delicious Raspberry Coconut Pudding is ready to be enjoyed! Serve chilled for a perfectly refreshing summer treat.
