We're coming up on the tail end of Chinese New Year, or chunjie, or Spring Festival, or one-week-off-from-work-when-all-business-is-set-aside-and-fireworks-go-off-like-mad-24/7, and I have yet to do what I said I would do this week: practice Ashtanga yoga every day, work on the Salty story, organize my closet, write in the Yogery....Ay yo.
Instead of doing these things, I pretended I was still in Thailand and made coconut cream pudding. Nothing like a cool, creamy, coconutty spoonful of goodness to make the annoyance of firecrackers bouncing off your sixteenth floor window melt away. If you make it, and I highly recommend you do, you'll need three cans of coconut milk and the patience to wait at least a day before you eat it.
Instead of the hardcore Ashtanga practice I promised myself, I yoga-ed to Jason Crandell via Yoga Journal podcasts. They are usually only about 20 minutes, but they all go well together so you can just yoga until your battery wears out.
This week I'm hoping to start a green juice cleanse. Any tips or recommendations out there for me? I haven't done one in awhile. What better way to start the Year of the Rabbit than eating like one!
Coconut Pudding with Coconut Cream
1/2 cup sugar
1/2 cup corn starch (i used flour)
1/4 teaspoon salt
5 cups canned unsweetened coconut milk, divided. (i subbed three cups for coconut cream. yum!)
tropical fruits to be spooned on top for serving.
In a heavy saucepan, stir together the sugar, cornstarch and salt. Gradually add 1/2 cup of the coconut milk and stir until you have a runny paste. Stir in remaining cups of milk and cream, and cook over medium heat until the mixture starts to thicken. Turn the heat to low and, stirring briskly, simmer for 1 minute.
Pour the pudding into a 11/2 quart dish, mold or ramekins, and let it cool uncovered for a bit. This will achieve 'skin' on top of the pudding. IF you don't want skin, press plastic wrap immediately onto the surface of the pudding. Put in the fridge for about 12 hours.
Adapted slightly from "The Joy of Vegan Baking" by Colleen Patrick-Goudreau