Coconut Macaroni Pudding Recipes

COCONUT MACAROONS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
• In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
• Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

COCONUT MACARONI PUDDING RECIPE

Steps:

• Set the oven to gas mark 4 or 180°C.
• Cook the macaroni in boiling water for about 10-12 mins or as directed on the packet, until it's just tender. Drain well and tip it into a gratin dish. Scatter the lime leaves evenly over the dish, partly covering them with macaroni.
• Lightly beat together the coconut milk, milk, eggs and sugar, then pour this mixture over the macaroni.
• Place dish in the centre of oven and bake for 30-40 mins, or until just set in the centre.
• Remove from the oven and decorate with the raspberries. Dust with icing sugar and serve straight away. (Not suitable for freezing).

COCONUT PUDDING

Steps:

• Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
• Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.

MANGO COCONUT PUDDING

Steps:

• Bring milk to a boil in a saucepan. Add white sugar and brown sugar and stir until dissolved. Add pureed mangoes and continue to stir.
• Combine cornstarch with 1 cup sugar-milk mixture in a bowl. Whisk until smooth. Pour mixture back into the pot. Cook and stir over low heat until mixture thickens and coats the back of a spoon, 3 to 5 minutes.
• Transfer pudding to a serving bowl and cover closely with plastic wrap to no skin forms on top. Sprinkle with coconut. Let cool completely in the refrigerator before serving.

MACARONI PUDDING

Steps:

• Fill a medium saucepan two thirds with water and bring to the boil.
• Add the salt and pasta and cook for 10 to 14 minutes, according to the packet instructions. The pasta should be soft.
• Drain the pasta in a colander then return it to the saucepan.
• Measure out the milk in a jug and add the eggs, sugar and vanilla.
• Whisk to combine the custard mixture then pour it over the cooked macaroni, mixing well.
• Grease the pie dish with the butter then pour in the macaroni mixture and put the dish on a large baking tray.
• Bake in a preheated oven at 180 C/350 F/160 C FAN/Gas Mark 4 for an hour.

GRANDMA'S MACARONI PUDDING

Steps:

• Cook the macaroni in salted water and drain.
• Whisk remaining ingredients together, add macaroni.
• Pour into ovenproof vessel of your choice (I use a Pyrex rectangular dish)sprinkle nutmeg on top and bake for about 45 minutes at 170°C This time can vary depending on the quantity of custard and macaroni. And of course on how firm or soft you want it to set. Note that I tend to just watch the custard, and take it out of the oven when it's set. Depends on how wet the macaroni was, how big eggs are, if I sub cream inches.
• I've made some changes to this recipe (added some eggs, increased heat and cooking time, as well as upping sugar) so hopefully people meet with more success. I posted the recipe as written in Grandma's cook book, but have since experimented and found she must be like famous chefs, never record the actual recipe, in case some one else copies!
• Hoping for feedback about how this version goes.