Pandanus and Coconut Pudding

Name: Pandanus and Coconut Pudding
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: Kiribati
Ingredients: 500 g Pandanus Fruit (cut into pieces); 140 ml Water; 350 ml Coconut Milk; 60 g White Sugar; 2 g Salt; 30 g Tapioca Starch; 60 ml Water

Pandanus fruit and coconut milk are cooked into a soft, lightly sweet pudding thickened with tapioca starch. This is a practical home adaptation rather than a claim of one definitive Kiribati recipe.

Prep

20m

Cook

25m

Serves

Estimated

Nutrition

Per serving

459kcal

Calories

Protein

15g

Fat

76g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fruit

500g
Pandanus Fruit (cut into pieces)
140ml
Water

Pudding

350ml
Coconut Milk
60g
White Sugar
2g
Salt

Slurry

30g
Tapioca Starch
60ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Simmer the pandanus fruit with the water until very soft, then mash thoroughly.
02
Stir in the coconut milk, white sugar, and salt and return to a gentle simmer.
03
Whisk the tapioca starch with the water until smooth.
04
Stir the slurry into the pudding and cook, stirring constantly, until thick and glossy.
05
Pour into a serving dish, cool briefly, then cover and refrigerate until chilled.

Ratings & Reviews

No reviews yet.