Sweet Mozambique Coconut Pudding with Cashew Crunch
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
For the Cashew Crunch
For the Garnish
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
Sweet Mozambique Coconut Pudding with Cashew Crunch
Sweet Mozambique Coconut Pudding with Cashew Crunch
Plating & Serving
Serve the chilled coconut pudding topped with the cashew crunch. Garnish with a sprinkle of toasted coconut and a fresh mint leaf.