Ah, summer. With the exception of the last few days' unseasonably cool weather (75! And windy!), summer has definitely fallen upon Charleston. This makes me want to eat as many cold, fruity things as possible...sorbet, yogurt, popsicles, pudding.
That's right, pudding. Despite--or perhaps because of--Jell-O's best efforts, when many of us think of pudding, we don't think of a refreshing warm weather treat, we think of a weak substitute for ice cream or something that comes out of a mold. We certainly don't think, "Pudding...refreshing!" I mean, besides Jell-O, the other brand of pudding I see most often in my grocery store is called Kozy Shack; this doesn't exactly conjure up images of sandy beaches and the ocean lapping at your feet.
But if you add coconut and mango...voila! You're transported to a cruise ship with a lei around your neck and ukelele music lulling you to sleep. So that's what I'm going for here. This is pudding, but it's pudding with a tropical twist. I think it's the perfect transitional dessert for springing into summer.
makes six 1/2-cup servings of pudding + 1/4 cup fruit
per serving (pudding only): 180.5 cal, 7.6g fat, 24.9g carb, 0.3g fiber, 2.0g protein, 5+ weight watchers
1/2 c sugar
1/4 c cornstarch
1/2 tsp salt
1 1/2 c light coconut milk
1 1/2 c plain almond milk
4 egg yolks
1 1/2 c mango or other fruit of your choice
Zest of one lime (optional)
Whisk together sugar, cornstarch, and salt in a medium saucepan. Add milks a little at a time (the order doesn't matter), whisking as you go and making sure there aren't lumps of cornstarch. Whisk in egg yolks.
Cook mixture over medium heat, whisking frequently, until it thickens and begins to form large, lazy-looking bubbles. Remove from heat and pour through a fine-mesh sieve into a medium bowl. Cover and refrigerate for at least three hours.
Serve with fruit of your choice; I prefer mango, but pineapple or blueberries would also be delicious. A squeeze of lime juice and a sprinkling of zest perks it up a bit, too.