Ice cream and chilled desserts
This pudding is made by heating coconut milk with egg yolks and sweetener, then thickening it with gelatin. A sugar-free, starch-free adaptation of classic Cuban natillas, it can be portioned into small containers and served from breakfast through brunch.
Soak the gelatin in 2 tablespoons of cold water for 5 minutes, until it blooms.
Heat the coconut milk and sweetener in a saucepan without bringing it to a boil.
Whisk the egg yolks in a separate bowl. Slowly pour in the hot milk while whisking constantly. Return the mixture to the pan and cook over low heat for 7 minutes, until it coats the back of a spoon.
Add the bloomed gelatin to the hot mixture and stir until dissolved. Divide into containers, sprinkle cinnamon over the top, and refrigerate for at least 2 hours.
Gradually pour the hot milk into the egg yolks while whisking constantly, or the eggs may curdle. Allergens: egg and coconut (often grouped with tree nuts).
Kıvamlandırma adımını yedi dakika yerine on iki dakikada tamamladım, tencerem inceydi ve ısıyı geç aldı. Sonuç yine de güzel oldu ama kaşığın arkasını kaplayan kıvamı beklediğimden geç yakaladım.
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