Filed Under: Baby Food, Coconut Pudding, Dessert, Lime

Coconut Pudding

This Coconut Pudding is a bit sweeter thanks to the condensed milk. This desserts contains some good nutrients, such as the eggs and coconut.

September 22nd, 2017

From The Parents' Guide to Baby-Led Weaning: With 125 Recipes , by Jennifer House RD BSc MSc 

While this Coconut Pudding is a bit sweeter thanks to the condensed milk, it’s okay to offer your older baby. Homemade desserts can also contain some good nutrients, such as the eggs and coconut here.
Ingredients
  • 1 can (14 oz/398 mL) coconut milk
  • 1 tbsp grated lime zest- 15 mL
  • 1 tbsp minced ginger root- 15 mL
  • 1 cup- sweetened condensed milk- 250 mL
  • 3 large eggs, beaten
  • 1⁄2 cup unsweetened shredded coconut, toasted (see tip)
Directions
  1. Tips: To toast coconut, preheat oven to 300°F (150°C). Spread coconut in a thin, even layer on an ungreased baking sheet. Bake for 15 to 20 minutes, stirring every 5 minutes, until golden brown and fragrant. Transfer to a plate and let cool completely.

  2. It can be beneficial to offer your baby the odd sweet, so that sweets are not a coveted or forbidden food as your child grows older — just make sure not to use sweets as a reward for eating dinner!

  3. Recipe: In a saucepan over medium heat, combine coconut milk, lime zest and ginger. Bring just to a boil. Remove from heat and stir in condensed milk. Let cool. Whisk in eggs. Strain through a fine sieve into prepared dish. Fold in coconut.

  4. Cover with foil and secure with string. Place dish in slow cooker and pour in enough boiling water to come 1 inch (2.5 cm) up the outside of the dish. Cover and cook on High for 21⁄2 to 3 hours, until a tester inserted in the center of the pudding comes out clean. Serve warm or chilled.

Coconut Pudding

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