View Single Post
  #9   ^
Old Sun, Feb-18-07, 11:07
Cissie_12's Avatar
Cissie_12 Cissie_12 is offline
Senior Member
Posts: 1,238
 
Plan: 30 or less daily
Stats: 232.2/214.4/169 Female 68
BF:[url=http://www.Ti
Progress: 28%
Default

Quote:
Originally Posted by dasanipure
Vanilla-Coconut Pudding

equivalent of 1/2 can of coconut milk (7oz)
1 egg yolk
honey to taste
vanilla bean
pinch of sea salt

Directions: Boil coconut milk with vanilla bean with as much or as little honey as desired, let cool slightly, add raw egg yolk and a pinch of salt, stirring frequently till slightly thickened.
Refridgerate to set.
If your coconut milk is rich enough, the fat should be enough to set it...the egg just adds the 'custard' feel of pudding, but I've done this without the egg and it's yummy too. That way, you can keep it raw: no need to boil the coconut milk, but then again, if you have no problem eating raw eggs (like most of us), the heat is just to change the texture of the eggs...it's totally optional anyway. Perfect end to Thai meal. Like Thai Chicken (above) and stirfried Thai veggies or Thai Cauliflied Rice.


Wonder if you could use splenda instead of honey and make this low carb???

Cissie
Reply With Quote