marsha-tbay
Well-known member
Coco Chana (Thai)
Coconut Pudding with Strawberry Jam
Serves 6
4 c grated coconut, preferably freshly grated
4 c milk
1 tbsp cornstarch
2 tbsp unflav gelatin
2 egg whites
3 tbsp sugar
6 tbsp strawberry jam
6 tsp clear Creme de Cacao
Place grated coconut, milk, cornstarch and gelatin in a saucepan. Stir to combine then place pan over medium heat. Stirring constantly, simmer (never boil) the mixture 8-10 minutes to dissolve and blend flavors. Take pan off the heat and cool down slightly.
Place a strainer lined with cheesecloth over a medium-sized bowl. Pour coconut liquid through the strainer, pressing down on the coconut to help release liquid and extract flavors. When the liquid has been pressed through, pick up the corners of the cheesecloth and twist and turn the cloth until all remaining liquid is squeezed out of the coconut. Discard the used coconut.
Place the bowl with coconut liquid in a bowl of ice water. Stir in coconut liquid frequently, until it thickens to a very soft whipped-cream consistency, about 30 minutes. Take bowl out of the ice water at this point and set aside briefly.
Beat the egg whites until soft peaks form. Add the sugar, a tablespoon at a time and beat until smooth shiny peaks form. Pour over and fold in the thickened coconut liquid.
Place 1 tablespoon strawberry jam in each of 6 goblets. Top with coconut pudding. Chill well. Just before serving, float 1 teaspoon Creme de Cacao on top of each Coco Chana.
Sheraton-Bangkok Hotel
Sheraton World Cooking
Coconut Pudding with Strawberry Jam
Serves 6
4 c grated coconut, preferably freshly grated
4 c milk
1 tbsp cornstarch
2 tbsp unflav gelatin
2 egg whites
3 tbsp sugar
6 tbsp strawberry jam
6 tsp clear Creme de Cacao
Place grated coconut, milk, cornstarch and gelatin in a saucepan. Stir to combine then place pan over medium heat. Stirring constantly, simmer (never boil) the mixture 8-10 minutes to dissolve and blend flavors. Take pan off the heat and cool down slightly.
Place a strainer lined with cheesecloth over a medium-sized bowl. Pour coconut liquid through the strainer, pressing down on the coconut to help release liquid and extract flavors. When the liquid has been pressed through, pick up the corners of the cheesecloth and twist and turn the cloth until all remaining liquid is squeezed out of the coconut. Discard the used coconut.
Place the bowl with coconut liquid in a bowl of ice water. Stir in coconut liquid frequently, until it thickens to a very soft whipped-cream consistency, about 30 minutes. Take bowl out of the ice water at this point and set aside briefly.
Beat the egg whites until soft peaks form. Add the sugar, a tablespoon at a time and beat until smooth shiny peaks form. Pour over and fold in the thickened coconut liquid.
Place 1 tablespoon strawberry jam in each of 6 goblets. Top with coconut pudding. Chill well. Just before serving, float 1 teaspoon Creme de Cacao on top of each Coco Chana.
Sheraton-Bangkok Hotel
Sheraton World Cooking