Pandanus Coconut Pudding
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The Tale of Pandanus Coconut Pudding
Story updated
Pandanus coconut pudding leans on pandanus, a crop of real importance on the Marshall Islands' atolls, where arable land is scarce and every food source matters. The pudding reflects generations-old Micronesian skill in preserving and sweetening what the islands can actually grow.
Ingredients
Scale:· 6 servings
- 2 cups cooked pandanus fruit pulp (or canned pandanus puree)
- 400ml coconut milk
- 1/2 cup sugar
- 1/2 cup arrowroot or cornstarch
- 1/2 cup water
- Pinch of salt
Instructions
- 1Combine the pandanus pulp with coconut milk in a saucepan and warm over medium heat.
- 2Stir in the sugar and a pinch of salt, mixing until dissolved.
- 3Dissolve the arrowroot or cornstarch in the water to form a slurry.
- 4Gradually stir the slurry into the warm pandanus mixture.
- 5Cook, stirring constantly, until the mixture thickens into a glossy pudding, about 8-10 minutes.
- 6Pour into a greased dish or individual bowls and let cool to room temperature.
- 7Chill before serving, cut into portions if set in a dish.
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