Coconut Pudding with Strawberries

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Coconut Pudding with Strawberries
(Homemakers)

This was one of the best desserts I've ever made! I followed it to the letter EXCEPT for the fact I had only one can of light coconut milk, so split that between the custard and the pudding, and used lactose free milk to make up the difference, AND substituted lactose free milk for the whipping cream. It was SO GOOD.

 2-1/4 cups (550 mL) coconut milk 
1 packet (7 g) gelatin 
5 egg whites
7 tbsp (100 mL) granulated sugar
3 tbsp (45 mL) cornstarch
1/2 cup (125 mL) whipping cream
Coconut Custard Sauce:
5 egg yolks
1 cup (250) coconut milk
1/3 cup (75 mL) packed brown sugar
1/2 tsp (2 mL) ground cardamom (Substitute 1/2 tsp/2 mL vanilla extract)
Strawberry Topping:
1-1/2 lbs (750 g) strawberries, sliced
3 tbsp (45 mL) granulated sugar
pinch each salt and cayenne pepper

Preparation

In small bowl, place 1/2 cup/125 mL of the coconut milk; sprinkle gelatin over top. Let stand for 10 minutes.

Meanwhile, beat egg whites and 2 tbsp/30 mL of the sugar until stiff but not dry. Set aside.

Whisk together cornstarch and 1/4 cup/60 mL of the remaining coconut milk. Set aside.

In saucepan over medium heat, whisk together remaining coconut milk, cream, gelatin mixture and remaining sugar; bring to boil. Stir until gelatin is completely dissolved. Whisk in cornstarch mixture; simmer, stirring, until mixture thickens, about 2 minutes.

Reduce heat to low; thoroughly whisk in egg white mixture. Cook, stirring, until very hot (do not allow to simmer), about 4 minutes to cook egg whites. Scrape into serving dish; let cool on rack. Chill.

Coconut Custard Sauce: In saucepan, whisk all ingredients together; heat over medium-low heat, stirring constantly, until mixture coats spoon (do not allow to simmer), about 12 minutes. Strain through fine sieve into bowl; let cool. Chill.

Strawberry Topping: Stir all ingredients together. Chill, stirring once or twice.

Serve pudding with Strawberry Topping and Coconut Custard Sauce.

Makes 8 servings.

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