Made by simmering coconut milk with egg yolks and sweetener and setting it with gelatine, this pudding is a sugar-free, starch-free take on classic Cuban natilla. Portioned into small cups, it travels easily from breakfast to brunch spreads.
Sprinkle the gelatine over two tablespoons of cold water and let it bloom for five minutes.
Heat the coconut milk and sweetener in a pot, without letting it boil.
Whisk the egg yolks in a separate bowl and gradually whisk in the hot milk. Return the mixture to the pot and cook over low heat for seven minutes until it coats the back of a spoon.
Stir the bloomed gelatine into the hot mixture until dissolved. Divide into cups, dust with cinnamon, and chill in the fridge for at least two hours.
Add the egg yolks to the hot milk gradually while whisking constantly, or the eggs will curdle. Allergens: contains egg and coconut (tree-nut adjacent).
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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.