The Inspiration of Urbnspice Series
The inspiration for this Coconut Orange Pudding recipe came about due to a few points:
- I had some coconut milk liquid (leftover from making whipped coconut cream)
- I needed a dairy-free dessert for a lactose intolerant guest
- I wanted a somewhat lighter dessert option
- I had some Sunflower Butter Crumbles that I wanted to try in several different recipes (more on that later).
Coconut Orange Pudding
YIELD: 6 – 4 oz portions
CHEF TALK: This is a lovely pudding. It is light and flavourful with a wonderful texture, very much like pannacotta. I am pleased with the set of this pudding – I have tasted too many puddings that are like rubber due to either too much gelatin or cornstarch. This pudding has both gelatin and cornstarch in perfect balance, which gives the pudding a creamy, dreamy texture.
For sweetening, there are several options that you can try:
- It will stay nice and snowy white if you use granulated sugar.
- It will turn a golden colour if you use coconut sugar.
- I used raw sugar, which gave my version a pretty ivory colour.
I liked the look of the bits of orange zest showing through the pudding, together with the tiny speckles of vanilla bean.
This pudding is Gluten free, nut free, egg free, dairy free, and refined sugar-free.
Coconut Orange Pudding
Makes 6 small portions (about 4 oz. each)
- 600 ml coconut milk (I used just the liquid from 2 cans of coconut milk because I had other plans for the firmer coconut solids)
- 6 Tablespoons raw sugar
- 4 Tablespoons cornstarch
- pinch of salt
- ¼ cup orange juice
- 1 packet gelatin powder (about 2 ½ teaspoons)
- 1 Tablespoon coconut oil
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon orange zest
- In a 1 quart saucepan, heat the coconut milk over low to medium heat.
- In a small bowl, combine the sugar, cornstarch and salt.
- Place the 1/4 cup of orange juice in a small bowl, and then sprinkle the gelatin powder on top. Allow the gelatin to soften for five minutes. This is called ‘blooming’ the gelatin. Set this aside.
- When a few bubbles appear in the coconut milk, whisk in the sugar and cornstarch mixture. Keep whisking until large bubbles plop on the surface and the mixture thickens.
- Take the mixture off of the heat and whisk in the softened gelatin.
- Add the coconut oil, and whisk it in to incorporate well – this adds a nice shine to the pudding. Strain, if necessary.
- Stir in the orange zest and the vanilla bean paste.
- Pour into small dessert cups or bowls and refrigerate until firm (about one hour)
- Garnish with fresh berries, a slice of orange and sunflower butter crumble.
- Serve with a crunchy cookie and enjoy.
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Vanilla Extract
So, about those Sunflower Butter Crumbles: Sunflower Butter Crumble is a fortuitous recipe. This was definitely one of those times when an experiment turned entirely into something else coincidentally. The result is fun crunchy bits that you can use for so many recipes. For example:
- As a cookie garnish on No Nut Butter Cookies or Sunflower Butter Cookies
- As a topping on fruit crisps or for the Ultimate Sunflower Butter Breakfast Bars
Sunflower Butter Crumbles are gluten free, grain free, nut free, dairy free, egg free and refined sugar-free.
If you make this Coconut Orange Pudding – Dairy Free, Gluten Free, Egg free, Nut free and Refined Sugar-Free, please come back and leave me a comment below with your feedback. You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I’m sure to see it. Enjoy!
The Urbnspice Chef
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