Sweet Mozambique Coconut Pudding with Cashew Crunch
This creamy coconut pudding is rich, smooth, and topped with a crunchy cashew layer, perfect for satisfying your sweet tooth.
Preparation
Get these tasks done before you start cooking.
Preparing the Pudding Base
- 1
Combine ingredients
In a saucepan, combine coconut milk, whole milk, and granulated sugar.
- 2
Heat and dissolve sugar
Heat over medium heat, stirring until the sugar dissolves.
- 3
Add cornstarch and salt
Slowly whisk in cornstarch and salt, ensuring there are no lumps.
Tip: ⚠ 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
- 1
Melt butter
In a skillet, melt the butter over medium heat.
Tip: Chef’s Tip: Toast the cashews lightly to enhance their flavor before adding them to the pudding.
- 2
Add remaining ingredients
Add chopped cashews, brown sugar, and cinnamon.
- 3
Caramelize cashews
Stir until the cashews are golden and the sugar has caramelized. Transfer to a plate to cool.
How to Make Sweet Mozambique Coconut Pudding with Cashew Crunch
Total time: 2 h · Yields 6 servings
- 1
Thickening the Pudding
Stir constantly until the mixture thickens and can coat the back of a spoon.
- 2
Cooling the Cashew Crunch
Allow it to cool completely to maintain its crunchiness.
- 3
Setting the Pudding
Pour the thickened pudding into individual cups and let it set in the refrigerator for at least 1 hour.
Chef's Tips
Frequently asked questions
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