so here goes nothing, i'm going to dive right into my showcase recipe - fleur de sel caramel coconut pudding. its a mouthful for a dessert name - but it describes this spot on. its a salty, caramelly, coconutty pudding that goes down a little too easily.
you may remember a few posts ago, i posted about the salted butterscotch pudding that i had for dessert at linger restaurant in denver. mind expanding, tastebud blowing - gluten and dairy free coconut pudding. a few of my girlfriends and i are heading back to linger for happy hour this week and ive got my heart set on ordering it again. fingers crossed the dessert menu hasn't changed yet. anyhow, i felt inspired and wanted to recreate the dessert on my own. my rendition is definitely not the same, by a long shot. instead of having a butterscotch flavor - caramel and coconut notes stand out. i also borrowed the linger pastry chef's idea on a crunchy topping to add texture to the pudding - pretty good.
fleur de sel caramel coconut pudding
- 1 can light coconut milk (1.5 cups)
- 1/4 c + 2 tbsp brown sugar
- 1/4 tsp fleur de sel (or 1/8 tsp table salt)
- 1/2 tsp vanilla extract
- 3 tbsp cornstarch
- 1.5 tbsp earth balance or dairy free margarine of your choice
crispy rice topping
- 1/2 cup puffed rice
- 1 tbsp agave nectar or honey