| Overall Rating: |
|
5
out of 5
|
Delicious!,
November 2, 2009
By cand86
|
"I came across this recipe when looking for a way to use up leftover coconut milk and coconut cream, and it definitely delivered.
It's very simple and quick to whip up for small, individual desserts (I made mine into three instead of four, because that's all I needed). Texture-wise, I would say that it's closer to a steamed pudding (which it in fact is) than a cake pudding- it's similar to a custard, a little firmer than flan. The taste of coconut isn't too strong and it's actually very similar to Japanese sweet mochi (given the rice flour).
Definitely don't skimp on the coconut cream, ice cream, and toasted coconut- though they're optional toppings, the custards themselves can come off kind of bland. The crunchy sweet toasted coconut adds a much-needed contrasting texture, the coconut cream melting over the warm pudding is utterly decadent, and the ice cream adds an extra sweet punch. They're essential to the dish's deliciousness!
The only cons are that most people don't have rice flour and coconut milk on hand randomly (though I'm definitely going to start stocking some!). And of course, getting the custards out of the oven and pan without burning yourself by splashing the hot water is certainly a daunting task.
Seriously, though, I recommend it for anybody who likes mochi and coconut flavors in a custard-style dish. Definitely exotic and different than usual desserts!"
|
|
|
2 of 2 people found this review helpful.
Was this review helpful to you?
Yes
No
|
