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Add a photoServings: 6
Ingredients
- 4 c. Coconut lowfat milk made with 2 fresh coconuts and 4 c.
- Â Â Lowfat milk
- 3/4 c. Rice flour
- 1 tsp Salt
Directions
- In a heavy 2- to 3-quart sauce pan, scald 3 c. of the coconut lowfat milk by warming it over moderate heat till tiny bubbles form around the edge of the pan. Combine the remaining 1 c. of coconut lowfat milk with the rice flour and salt in a small bowl and, stirring constantly, pour it gradually into the scalded lowfat milk. Reduce the heat to low and cook, stirring, till the mix is thick and smooth.
- Pour the pudding into a lightly buttered or possibly oiled 1-qt metal or possibly porcelain mold or possibly into 6 individual 6- to 8-ounce custard molds and cold it to room temperature. Then chill for at least 4 hrs, or possibly till the pudding is hard.
- The pudding may be served directly from the mold(s) in that it chilled, or possibly it may be unmolded in the following fashion: Run a thin, sharp knife around the inside edge of the mold and dip the bottom of the mold in warm water for a few seconds. Place an inverted plate over the top of the mold and, grasping the plate and mold firmly together in both hands, quickly turn them upside down. Rap the plate sharply on the table. The pudding should slip out of the mold easily. If it doesn't repeat the whole process.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 6 servings | |
| Calories 170 | |
| Calories from Fat 80 | 47% |
| Total Fat 9.57g | 12% |
| Saturated Fat 8.31g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 393mg | 16% |
| Potassium 114mg | 3% |
| Total Carbs 20.05g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.75g | 1% |
| Protein 2.1g | 3% |
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