Cherry-Coconut Pudding

A while back I happened to chance upon a Filipino dessert that piqued my interest. Its called "Maja Blanca" and there are several different recipes and toppings out there for it. But its essentially a coconut pudding made with, well no prizes for guessing here...coconut milk. They also add corn kernels for added taste and texture. I was not too sure about how that would work, so I went looking for something that will give it an extra kick. It turned out to be my lucky day that I had fresh cherries sitting at home....don't you just love summers ??

Anyways my version of "Maja Blanca" is made with coconut milk, corn starch, sugar, corn kernels and fresh cherries. It was an interesting dish. I wouldn't say that I fell in love with it but at the same time..It kinda grows on you. I was glad that I added fresh cherries cos it gave it a tangy taste and the crunch factor. The pudding itself is very 'coconuty', smooth and very light. So the cherries inside the pudding and over it added a lot of flavor combined with toasted coconut on top. 

Ingredients:

1/2 cup water

1/4 cup cornstarch
1/2 cup coconut milk
1/4 cup white sugar
2 tablespoons fresh sweet corn kernels
2 tablespoons sweetened flaked coconut

1/4 fresh chopped cherries 

Directions:

Butter two 4 inch baking bowls, and set aside. Mix 1/4 cup of water along with the cornstarch and mix until smooth. Combine the coconut milk, remaining water, and sugar in a saucepan over low heat, and mix until the sugar dissolves. Bring the mixture to a boil, add the corn kernel and then add cornstarch mix and keep stirring. The coconut mixture will start to thicken. Keep stirring to avoid lumps. 

Once fully thickened - (you will know this as it will get relatively harder to stir the mixture), take it off the stove. Drop the chopped cherries into the mix - do not over mix it. Pour the coconut mix into the prepared bowls and set aside. Once cooled, set in the refrigerator until serving. Serve garnished with toasted coconut flakes and cherries.

This recipe makes about 4 servings, each serving about the size as in the last picture up here.


bon appetit !!!

Coconut Cream Pie

'Coconut', 'Cream' and 'Pie' -- there is something irresistable about those 3 words. Coming from the 'land of Kera' which means coconut, It is almost impossible to stay away from it. Its a lifelong addiction to coconuts :)
I also love homemade custard - so here is the end result of it.

Ingredients:

1 9-inch pie shell
2 1/4 cups whole milk
3/4 cup sugar, plus 1/4 cup for the egg whites
3 eggs, separated
1/4 cup cornstarch
1 tsp pure vanilla extract
1 3/4 cups toasted coconut
1 Tbs butter

Directions:

Preheat the oven to 400 degrees F.
Bake the pie shell as per the instructions that came along with it and let it cool while you proceed to make the custard filling.

In a saucepan, whisk together 2 cups of milk and 3/4 cup sugar and bring the liquid up to a simmer. Whisk the egg yolks together and temper the hot milk into the egg yolks. Add the egg mixture into the hot milk. In a small bowl, dissolve the cornstarch in the remaining milk, and then add this to the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick

Fold in the vanilla, toasted coconut, and butter. Mix well. Pour the filling into the prepared pan and cool the pie completely. Using an electric mixer, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks. Spread the egg whites over the top of the pie. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.

Tips: If you are not a big fan of egg whites you could use a whipped cream topping. Also I kept my custard plain. You could always add any flavors you like to it to suit your taste.

bon appetit !!!