Monday, May 11, 2015

Vintage Apricot Pudding

Apricot Coconut Pudding

25 dried apricots; 1 tbsp unflavoured gelatin; 2 cups thick coconut milk- made yourself using 1 medium sized coconut, grated or instant coconut milk from the supermarket; 1/4 cup sugar; 1/2 tsp vanilla essence; a pich of salt.

Soak the apricots overnight in 300 ml hot water.  Next day stone them, crack the nuts and reserve kernels for use in the pudding.  Cook on medium heat in the soaked water until the water evaporates.  The apricots should be whole and not mushy.  Divide in half.

To Make the Coconut Milk:  Grind the grated coconut in 2 cups warm water.  Strain and keep aside.

If using Powder:  Mix two cups warm water with a 50 gm packet coconut powder.  Beat together with a whisk to avoid lumps.

If using ready made coconut milk, use two cups of 250 ml each.

Sprinkle gelatin over 1 cup of coconut milk and keep aside until the gelatin has bloomed.  This takes about 15 to 20 minutes or more.  

Simmer the sugar, salt, remaining cup of coconut milk
 on medium low heat for 5 minutes, gently stirring all the while.  Pour this over the gelatin mixture and stir until the gelatin is completely dissolved.

Take a pyrex dish and put half the apricots in a layer on the bottom.  Pour half the gelatin mixture over the apricots and set in the refrigerator for 15 minutes until slightly set.  Place the second half of the apricots on the set pudding and add the remaining gelatin mixture on top. Scatter the reserved kernels over the gelatin mixture.  Return to the refrigerator and set overnight.  Next day un mould and serve or just dig in with a spoon and serve on elegant plates.

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