COCONUT PUDDING WITH ROASTED RHUBARB
Steps:
- For the crust: Combine the pistachios, sugar and salt in a food processor and blend to a coarse crumb. Add the coconut oil and pulse until the mixture crumbles together. Distribute the mixture among 8 serving glasses and use a muddler or the back of a spoon to press it down evenly and firmly. Set aside.
- For the malabi: Whisk together the cornstarch, vanilla bean paste, coconut extract, rosewater, if using, and 1/2 cup coconut milk in a medium bowl.
- Whisk together the sugar, salt and the remaining coconut milk in a medium saucepan over medium heat. Cook, whisking often, until simmering, then pour in the cornstarch mixture in a slow, steady stream, whisking constantly. Continue to cook, whisking, until the mixture has thickened, 1 to 2 minutes. Taste and adjust the extracts and flavorings as desired. Divide the mixture among the 8 serving glasses (about 1/2 cup in each), then cover and chill for 4 hours or up to overnight.
- For the rhubarb: Preheat the oven to 325 degrees F.
- Spread the rhubarb on a rimmed baking sheet and top it with the sugar, vanilla bean paste, salt and lemon zest. Cover with foil and roast for 20 minutes, then remove the foil and roast for another 15 minutes. Let cool to room temperature. (Store overnight refrigerated in an airtight container if making this the day before.) Spoon directly on top of the malabi before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tyronej9 Millert3
[email protected]This pudding was a bit too bland for my taste. I think it could have used more spices or extracts to give it more flavor. The roasted rhubarb was good, though, and I liked the contrast between the warm pudding and the cool rhubarb.
Jahangir Badshah
[email protected]I'm not a big fan of rhubarb, but I decided to give this recipe a try anyway. I'm glad I did, because the pudding was actually really good! The coconut flavor was very prominent, and the roasted rhubarb added a nice tartness. I would definitely recom
Karishma Shahi
[email protected]This pudding was a bit more time-consuming to make than I expected, but it was worth it! The roasted rhubarb was especially delicious, and the pudding had a lovely creamy texture. I would definitely make this again for a special occasion.
L Black
[email protected]I made this pudding for a potluck and it was a huge success! Everyone loved it. The pudding was creamy and flavorful, and the roasted rhubarb added a nice touch of tartness. I would definitely recommend this recipe to anyone looking for a delicious a
John Smith Simeon
[email protected]This pudding was a bit too sweet for my taste, but it was still very good. The roasted rhubarb was delicious, and the pudding had a lovely creamy texture. I would definitely make this again, but I would reduce the amount of sugar next time.
Md. SAJIB HOSSAIN
[email protected]I'm not usually a fan of coconut desserts, but this pudding was surprisingly good! The roasted rhubarb added a nice tartness that balanced out the sweetness of the coconut. I would definitely recommend this recipe to anyone who is looking for a uniqu
Elizabeth Faucette
[email protected]This pudding was delicious! The coconut and rhubarb flavors were a perfect match, and the pudding had a smooth and creamy texture. I would definitely make this again.
Mark Bondoc
[email protected]I made this pudding for a brunch party and it was a big hit! Everyone loved the unique flavor combination. The pudding was creamy and flavorful, and the roasted rhubarb added a nice touch of tartness. I would definitely recommend this recipe to anyon
Shamir Amir
[email protected]This pudding was a bit too bland for my taste. I think it could have used more spices or extracts to give it more flavor. The roasted rhubarb was good, though, and I liked the contrast between the warm pudding and the cool rhubarb.
Rajpoot Rehman
[email protected]I'm not a big fan of rhubarb, but I decided to give this recipe a try anyway. I'm glad I did, because the pudding was actually really good! The coconut flavor was very prominent, and the roasted rhubarb added a nice tartness. I would definitely recom
Laith kan3an
[email protected]This pudding was a bit more time-consuming to make than I expected, but it was worth it! The roasted rhubarb was especially delicious, and the pudding had a lovely creamy texture. I would definitely make this again for a special occasion.
George Mathobela
[email protected]I followed the recipe exactly, but my pudding turned out a bit too runny. I'm not sure what I did wrong, but I'm going to try making it again soon and see if I can get it right. The flavors were all there, so I know it has the potential to be a great
Irankunda Edward
[email protected]This pudding was a bit too sweet for my taste, but I think that's just a personal preference. The roasted rhubarb was delicious, though, and I liked the contrast between the warm pudding and the cool rhubarb. Overall, I thought this was a good recipe
Akidul Islam
[email protected]I made this pudding for a potluck and it was a huge success! Everyone raved about how delicious it was. The pudding was creamy and flavorful, and the roasted rhubarb added a nice touch of tartness. I would highly recommend this recipe to anyone looki
Esther Okoye
[email protected]This pudding was a hit at my dinner party! Everyone loved the unique combination of flavors. The roasted rhubarb gave the pudding a beautiful pink color, and the coconut added a tropical flair. I will definitely be making this again for my next party
Emon Sarder
[email protected]I'm not usually a fan of coconut desserts, but this pudding was surprisingly delicious! The roasted rhubarb added a nice tartness that balanced out the sweetness of the coconut. The pudding was also very easy to make, which is always a plus.
Judah Antoine
[email protected]This coconut pudding with roasted rhubarb was a delightful dessert! The flavors of the coconut and rhubarb complemented each other perfectly, and the pudding had a smooth and creamy texture. I especially enjoyed the contrast between the warm pudding