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Saffron coconut pudding with coconut whipped cream recipe

My mom used to make coconut barfi in special occasions, i liked a lot, but now I have made coconut pudding jst to give fancy version of barfi using coconut

  • Prep time:
  • 1hrs 0mins
  • cook time:
  • 1hrs 0mins
  • serves:
  • 6

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    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Lebanese

Course : Dessert

Tags

  • #Contest184
  • #Mother'sDayRecipe
Ingredients

Ingredients For Saffron coconut pudding with coconut whipped cream recipe

Methods
  • 1. Grease bottom of a baking pan, Sprinkle with 1/2 cup sugar. Put baking pan in hot oven, until sugar turns a light caramel colour, take out of oven set aside.
  • 2. Mix saffron in 1/4 cup warm milk, let it steep.Combine coconut flour, cornflour, coconut powder and remaining milk in a saucepan.
  • 3. Cook over low heat for 10 minutes or until thickened, stirring constantly in rotary fashion with a wooden spoon.
  • 4. Stir in remaining sugar blending well. Ad saffron mixed in warm milk.Simmer for 1 minute over low heat stirring gently and constantly.Remove from heat.
  • 5. Spread into baking pan. Bake in a moderately hot ( almost 150 degrees) oven for 15-20 minutes.Remove from oven. Place in a cold water bath. Let stand for 10 minutes.Remove from water bath; let it be room temperature.
  • 6. Refrigerate coconut cream for over night.Just before 10 minutes of beating refrigerate bowl which we are going to use for beating cream.
  • 7. Now take scoops of chilled coconut cream in a chilled bowl.Beat cream until soft peaks appeared.Ad icing sugar and beat for few seconds.Spread coconut whipped cream evenly over the pudding.
  • 8. Let it refrigerate for 2 hours.After 2 hours cut the pudding into square pieces.
  • 9. Assembling : take square piece of pudding in a plate, flip other piece on it, so that the bottomed burned part seems.Garnish with some chopped pistachios, coconut flakes.

Products used in Recipe

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