Desserts
Maniota Pudding (Arrowroot and Coconut Pudding)
Ingredients
- - 100g (3/4 cup) arrowroot starch
- - 500ml (2 cups) coconut milk
- - 100g (1/2 cup) sugar
- - 1/4 tsp salt
- - 1/2 tsp vanilla extract
Method
- Whisk the arrowroot starch with 125ml of the coconut milk in a bowl until smooth.
- Heat the remaining coconut milk, sugar and salt in a saucepan until just simmering.
- Whisk in the arrowroot mixture and continue stirring over low heat for 4-5 minutes until thick and glossy.
- Stir in the vanilla extract.
- Pour into a serving dish or individual moulds.
- Chill for at least 2 hours until set before serving.
Introduction: A firmer, chilled cousin of arrowroot porridge, this simple pudding sets into a smooth, jelly-like dessert once cooled, and is a traditional treat served at family gatherings.
Cultural Background: A firmer, chilled cousin of arrowroot porridge, this simple pudding sets into a smooth, jelly-like dessert once cooled, and is a traditional treat served at family gatherings.
Tips: Stir continuously while thickening to avoid lumps forming.
Variations: A layer of stewed tamarillo can be added on top before chilling for extra flavour and colour. Naturally vegan.
Storage: Refrigerate for up to 3 days.
Reheating: Served cold; not reheated.
Nutrition: Approx. 200 kcal per serving, 8g fat, 32g carbohydrate, 1g protein.
FAQs
Q: Why has my pudding not set?
A: It usually needs the full 2 hours of chilling time; setting continues as it cools fully.