Trembleque is a creamy pudding that ΓÇ£tremblesΓÇ¥ wonderfully when turned out of the mold. It is similar in texture to Vanilla Pudding but different in taste because it is made with coconut milk rather than cowΓÇÖs milk. (This also makes it a good choice for anyone who is lactose-intolerant.) Canned unsweetened coconut milk is not to be confused with the heavily sweetened ΓÇ£cream of coconutΓÇ¥ used in mixed drinks. DonΓÇÖt be afraid if the milk looks lumpy. The lumps are simply solidified coconut cream and will quickly melt as the pudding heats.
Oil a 1 1/2-quart soufflé dish or mold.
Mix together thoroughly in a heavy saucepan:
1/2 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
Gradually stir in, making a smooth, runny paste:
1/2 cup canned unsweetened coconut milk
Stir in:
4 1/2 cups canned unsweetened coconut milk
Stirring constantly, heat over medium heat until the mixture begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 1 minute. Pour the pudding into the prepared dish, then press plastic wrap directly onto the surface to prevent a skin. Refrigerate for at least 12 hours. Invert onto a plate to unmold. Garnish with:
Cut-up fresh tropical fruits (such as pineapple, papaya, and mango)
