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Friday, July 6, 2012

fleur de sel caramel coconut pudding w/ crispy rice topping - gluten free + dairy free

and i'm back. in full swing, that is. i got back from germany a few weeks ago and am wrapping up last minute stuff for my companies annual sales kickoff meeting next week. things have been ultra hectic, so i've neglected to get a post up in some time now. sorry! chances are it might be a lil while til you see another post - i guarantee nothing next week - and the following week my girl, joanna, is heading out here from boston - so you might not see anything then either. but i promise, her and i will be dining out and cooking dinner together so i should have something the following week :)

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
in a medium saucepan (not over heat) whisk together brown sugar, cornstarch and salt. add in 1/2 cup coconut milk and whisk until completely combined - be sure that there are no lumps of cornstarch remaining. turn burner onto high and continue to whisk - stir in remaining coconut milk. continuing stirring until mixture comes to a boil then turn down until it begins to thicken. remove from heat and stir in  margarine and vanilla until completely combine. divide mixture between four ramekins and cover with plastic wrap (if you mind the pudding forming a skin - i just placed mine uncovered in the fridge) - place in refrigerator 2-4 hours until completely cooled and set.
crispy rice topping
  • 1/2 cup puffed rice
  • 1 tbsp agave nectar or honey
heat oven to 350. spray baking sheet with canola oil then sprinkle 1/2 cup of puffed rice evenly on sheet.  place in oven ~5 minutes - watch carefully these will burn quickly if you dont keep an eye on them. remove from oven when golden and crispy and drizzle with honey or agave nectar.


3 comments:

  1. Oh heaven!! I can;t wait until I can have palm sugar again at the end of this month's paelo trial! Delicious!

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  2. ps, I am featuring this on AFW this week!

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  3. How was Germany? This is an interesting dessert. I have actually never heard of it. Thank you for posting the recipe. It looks fairly simple to make and I am looking forward to replicating this dish.


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