Remember my dessert disaster from the first Cookbook potluck I’d organized a few weeks ago? I was so upset with the aftertaste on the pudding, that I knew I wanted to make it again the right way. And so I did.
Here’s what went wrong the first time around, and what I did differently when I tried the recipe again.
- The recipe calls for dissolving the gelatin in warm milk. The first time around, I thought the gelatin could do with a little more dissolving/melting, but I didn’t want to add more milk to the mixture, lest I lessen the flavour of the tender coconut. So, I added coconut water to the milk + gelatin mixture and microwaved that for about 30 seconds. That’s what ruined it. I suspect the coconut water began to ferment and lent a weird aftertaste to the finished pudding.
- The second time around, I didn’t fret about the gelatin not dissolving all the way in the milk. I strained it and used it in the condensed milk + coconut water + tender coconut bits mixture as is. What I ended up with was the creamiest, yummiest, tender-coconut-iest pudding ever! You know how too much gelatin can end up making the finished product a little shiny and jiggly? That’s not how this was. All of the creaminess was still intact, and that just made me utterly happy.
- It’s worth playing around with the quantities of coconut water and condensed milk because the latter can make the final result too sweet for some. I think my second attempt was perfect and my diabetic grandmum-in-law ate a whole serving by herself. But my grandmum (who isn’t diabetic, but has a sweet tooth) complained that it was too sweet for her liking. I think I need to change my target audience.