This recipe is based upon the best Buttermilk Pudding I ate back at the Burdekin Hotel restaurant on Oxford Street in the late 80’s except in this case I have substituted the buttermilk for coconut milk. It is light and refreshing and as such a perfect finish to a summer meal. You will need to make them one day in advance.
Coconut and passionfruit pudding
- 1 whisk
- 1 saucepan
- 4 mixing bowls
- 10 small glasses chilled
- 400 mls pouring cream 200mls for the base and 200mls to be whipped
- 180 gms castor sugar
- 3 leaves Titanium gelatine 15 gms
- 900 mls Kara coconut milk cold
- 100 mls passionfruit pulp approximately 4 large passionfruit
- 100 mls sugar syrup made from combining 100gms castor sugar with 100mls water and bringing to the boil to dissolve
- 1 1/3 leaves Titanium gelatine 7gms
- Pulp the passionfruit and separate any clumps by stirring with a fork.
- Combine the castor sugar and the water to dissolve and bring to the boil.
- Soak the gelatine leaves in cold water until softened. Drain off excess water and add to the sugar syrup to dissole. Stir gently and set aside.
- Add the passionfruit pulp to the sugar / gelatine mix and then distrubute the jelly in 20gms portions to cover the coconut pudding between the 10 chilled glasses.
- Combine 200mls of the pouring cream with the 180gms castor sugar in a saucepan and stir to dissolve.
- Soak the 3 gelatine leaves in cold water to soften.
- Bring the cream and sugar to the boil then remove from the heat. Once the gelatine is soft, drain of excess water and add to the cream sugar mix.
- Add cream sugar mix to the the cold coconut cream in a bowl with the 4gms of salt and set this bowl over a bowl of ice to cool and thicken.
- Stir gently from time to time with a whisk to ensure that it sets evenly.
- Meanwhile whisk the remaining 200mls of pouring cream to soft peaks.
- Once the coconut mix has set to the same consistency as the whipped cream the two can be gently folded together.
- Distribute this cream mixture evenly between the 10 glasses and allow to set for a few hours before adding the passionfruit jelly.
Image credit: Me