Sweet Mozambique Coconut Pudding with Cashew Crunch

Name: Sweet Mozambique Coconut Pudding with Cashew Crunch
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Dessert
Ingredients: Coconut milk; Whole milk; Granulated sugar; Cornstarch; Salt; Cashews, roughly chopped; Butter; Brown sugar; Ground cinnamon; Shredded coconut, toasted; Fresh mint leaves

A delightful African dessert with tropical notes

This creamy coconut pudding is rich, smooth, and topped with a crunchy cashew layer, perfect for satisfying your sweet tooth.

1 h 30 min
6
Intermediate

Ingredients

For the Coconut Pudding

Coconut milk

1 cup (full-fat recommended)

Whole milk

1 cup

Granulated sugar

1/2 cup

Cornstarch

1/4 cup

Salt

1/4 teaspoon

For the Cashew Crunch

Cashews, roughly chopped

1/2 cup

Butter

2 tablespoons

Brown sugar

2 tablespoons

Ground cinnamon

1/2 teaspoon

For the Garnish

Shredded coconut, toasted

1 tablespoon

Fresh mint leaves

Preparation

Preparing the Pudding Base

Combine ingredients

In a saucepan, combine coconut milk, whole milk, and granulated sugar.

Heat and dissolve sugar

Heat over medium heat, stirring until the sugar dissolves.

Add cornstarch and salt

Slowly whisk in cornstarch and salt, ensuring there are no lumps.

⚠ Important: Do not let the pudding base boil as it may curdle. 💡 Pro Tip: Use a whisk for a smoother consistency.

Making the Cashew Crunch

Melt butter

In a skillet, melt the butter over medium heat.

Chef’s Tip: Toast the cashews lightly to enhance their flavor before adding them to the pudding.

Add remaining ingredients

Add chopped cashews, brown sugar, and cinnamon.

Caramelize cashews

Stir until the cashews are golden and the sugar has caramelized. Transfer to a plate to cool.

Cooking Process

Thickening the Pudding

Stir constantly until the mixture thickens and can coat the back of a spoon.

Cooling the Cashew Crunch

Allow it to cool completely to maintain its crunchiness.

Setting the Pudding

Pour the thickened pudding into individual cups and let it set in the refrigerator for at least 1 hour.

Plating & Serving