Coffee Coconut Blancmange… an agar agar twist to this traditional pudding just because I’m still experimenting with agar agar! Also, if you know me a little, coffee is one of my most favourite flavours for dessert. The other being chocolate of course!
The traditional blancmange is made normally with cream/milk & thickened with gelatin or cornstarch. Since I had agar agar staring at me, I thought why not.
Also coffee was on my mind, then I saw a tin of coconut cream.
Well, the rest is history & the outcome was this very pretty and nicely set pudding, a Coffee Chocolate Blancmange! Serve it with a deep chocolate sauce, maybe a crisp amaretti on the side. What’s not to love
I might try making it with 100% coconut cream next time, perhaps a dairy version with cream. Seems exciting enough to experiment with. Do let me know if you try!
Coffee Coconut Blancmange. An agar agar twist to this traditional pudding just because I’m still experimenting with agar agar! It’s vegan, it’s glutenfree & it’s so pretty!
Place all ingredients except Kahlua in a heavy bottom pan and whisk to mix. Simmer to a boil and continue to cook on low for 5 minutes, stirring often.
Stir in Kahlua/extract.
Strain into mold, cool, then leave to set overnight in the fridge.
Loosen the edges gently with a knife, then gently overturn onto platter, and give a firm shake to loosen.
Serve with a dark chocolate sauce, a kahlua cream sauce etc, maybe a crisp amaretti biscuit.
Pumpkin Coconut Cream Pudding… Once you’re on the fresh pumpkin spree, it’s tough to get off. The more fresh pumpkin puree I make, the more I’m inspired, the more you’ll see it popping up on the blog! Maybe it’s the season, maybe it’s pumpkins all over social media, it’s just such fun to work with this unassuming vegetable that is available year round.
This one is a no brainer. Fresh pumpkin puree + pie spice + maple syrup + coconut cream made for the base, blended to smooth sweetness in the artisan blender from KitchenAid. I stirred white chia seeds through, let them bloom, stirring a couple of times, then transferred the pudding into glass jars to set.
Thank you for this beautiful vintage brass coconut grater Madhuli at My Food Court. I love it to bits! I haven’t seen a prettier one ever and am so so grateful!
Pumpkin and coconut are a great combination and work well both sweet and savoury. Think a Pumpkin Coconut Thai soup, or then these mildly sweet gentle Pumpkin Coconut Cream Puddings. I’ve topped these simply with unsweetened coconut cream, then walnuts, roasted seeds and dried cranberries to tie in fall flavours. Alternatively, you could top them with a crisp buttery tuile, or maybe granola. A coconut chocolate ganache would really make it special. The possibilities are endless! ENJOY!
Pumpkin Coconut Cream Pudding. Pumpkin and coconut are a great combination and work well in these mildly sweet gentle puddings. I’ve topped these with unsweetened coconut cream, then walnuts, roasted seeds and dried cranberries to tie in fall flavours. You could top them with a crisp buttery tuile, or maybe granola. A coconut chocolate ganache would probably make it special.
Keyword dessert, eggless, glutenfree, homemade, no bake, sweet
Prep Time 10 minutesminutes
Total Time 3 hourshours10 minutesminutes
Servings 4people
Ingredients
500gpumpkin {peela kaddu}roasted in oven, pureed, room temperature
200gcoconut cream
1tsppumpkin pie spice {to taste}
3tbspwhite chia seeds
Maple syrup to taste
To top
100gcoconut cream
toasted walnutsseeds, cranberries
Instructions
Place pumpkin puree, coconut cream, pie spice in blender jar. Process until smooth.
Turn into a large bowl and stir in chia seeds and maple syrup to taste.
Stir a couple of times, 10 minutes apart to make sure the seeds don’t gel together.
Divide the pudding into 4 jars and leave to set covered overnight.
“If you wait for the mango fruits to fall, you’d be wasting your time while others are learning how to climb the tree”
Michael Bassey Johnson
Mango Coconut Pudding …when you can’t get enough of the mango season, and you can’t stop yourself from bringing together favourite flavours! These were everything they look like and more … delicious, delicate, flavourful, smooth, satisfying, elegant, sublime. I think it’s just one of those puddings that were meant to be …The better halves office in Bombay sent him a box of the most delicious Alphonsos. This variety of mangoes is possibly the most famous one across the globe, and most coveted. It is also most pursued by lovers of the fruit for the very short season that it shows up for.How better to explain Alphonsos than in Sejal Sukhadwala’s poetic and charming words as he writes in The Guardian “As anyone who’s tasted an Alphonso mango knows, its short season, from now until the end of June, is a major cause for celebration. Often making an appearance on “1,000 things to eat before you die”-type lists, this Indian variety has become more and more popular in the UK. It’s easy to see why. Alphonso’s voluptuous shape and sunshine-yellow skin reveals succulent saffron-coloured flesh that’s smooth and buttery: imagine a cross between peach, nectarine, apricot and melon with notes of honey and citrus. But better.”And I’m one of those people who find it hard to leave good enough alone. That mango was phenomenal but I wanted to do a dessert with it. Being summer, more of my fruit based desserts are quick and simple, often light puddings or a panna cotta. I did a series of desserts with mango juice not so long ago. Take a look!IMHO, if there are mangoes, it calls for a celebration. The good thing about the king of fruits is that it is so versatile. You can practically enjoy it at every meal. Our mornings and sometimes evenings are spent lazily sipping a Mango Fresh Turmeric Buttermilk Lassi these days. What’s not to love about fruit in season? More importantly, what’s not to love about mangoes? My entire childhood was spent climbing mango trees and eating mangoes!Aam ki chutney or a quick mango pickle also rule the roost. Aam panna or a Mango Cooler is one of the best things ever to keep the heat at bay. There’s no end to how versatile this fruit can be. For today, let me share my current favourite Mango Coconut Pudding. Like all good things in life, there is a small story behind how they came to be.
The Mango Coconut Pudding inspired by a popular dessert in Hong Kong, the Chinese Mango Pudding. The pudding is said to have Indian origins, and it seemed apt since the better halves company is Hong Kong based. This is my take on it, topped also with phalsas {a native Indian summer berry, drewia asiatica} and fresh mint.And before I leave you with the recipe, just sharing the announcement for my 7th Food Styling & Photography Workshop with Darter at Dirty Apron, New Delhi. All details can be found here, or click the image below.
Mango Coconut Pudding ...when you can't get enough of the mango season, and you can't stop yourself from bringing together favourite flavours! These were everything they look like and more ... delicious, delicate, flavourful, smooth, satisfying, elegant, sublime. I think it's just one of those puddings that were meant to be.
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 4 hourshours15 minutesminutes
Servings 6
Ingredients
Mango Coconut Pudding
400gmangofrom 4-5 Alphonsos
250gsingle cream
400mlcoconut milk
4tspgelatin
1/2cupraw sugar
Topping
1mangodiced
1/4cupphalsa berry
Few sprigs fresh mint
Instructions
Sprinkle the gelatin over 100ml coconut milk, and leave to soften. Stir.
Place mango and 200ml coconut milk in a blender. Blend to a smooth puree.
Place remaining coconut milk plus cream with sugar in a heavy bottom pan. Simmer until small bubbles appear at the edges. Stir in the gelatin, then mango puree.
Stand until it becomes slightly cool, then strain into glasses. Leave to set for a few hours or overnight.
Top with unsweetened cream, diced mango, phalsa berries and fresh mint. {Can be made 2-3 days in advance}
