Tag Archives: coconut milk

Vegan Bread Pudding

This is a super easy dessert or brunch item, and a good way to use up bread that’s getting a little sad. But it’s so good you might find yourself using fresh bread!

Bread pudding and peach

Did I forget to take a picture of the baked pudding? Yes. Did my sister Instagram it? Yes.

Bread Pudding

About 4 cups stale bread, cubed (2 sandwich rolls)
1 can coconut milk
1/4 cup brown sugar
1/4 cup granulated sugar
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 cup raisins (optional)
1/4 cup chopped pecans (optional)
2 small apples, cubed (optional)
(The final three ingredients are optional, but I highly recommend using at least one of them to enhance the texture and flavor. You could also try dired cherries, dried blueberries, dried cranberries, dried apricots, soaking any of the dried fruits in booze such as rum, other nuts like walnuts, pistachios, hazelnuts, chocolate chips, adding cocoa powder to the milk mixture, add ground cloves, ginger, cardamom, allspice, vanilla, almond extract etc!)

Preheat the oven to 350°.
In a large bowl, mix together the bread cubes, raisins, nuts, and apples. Set aside.
In a medium bowl, combine the coconut milk, sugars, cinnamon, and nutmeg. Pour over bread mixture and make sure all the bread gets coated/wet.

Oil your baking container. You can use a square cake pan, 2 small loaf pans, or even muffin tins. Add pudding to your container and bake.

Cake pan=about 60 minutes.
2 loaf pans=about 50 minutes
Muffin tins=about 40 minutes [depends on how moist the pudding is]

Unbaked bread pudding

Ready for the oven!

Your pudding is done if an inserted knife comes out pretty clean, with not too much pudding gunk on it.

Goes well with fresh fruit or ice cream if you want to make it fancy, but it’s great on its own.

Tastes best served warm. If like me you have no microwave, you can revitalize your leftover bread pudding by heating it in a frying pan with a little milk to moisten it. How about bread pudding French toast?

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Posted by on August 20, 2013 in cooking, food


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“Lemon Curd” Tapioca Pudding

After making dinner on Saturday, I had most of a can of coconut milk left over, so I decided to make tapioca pudding, flavored with lemon zest and juice, which gave it a lemon curd flavor. I like to serve tapioca with a fruit compote topping, but I didn’t have any fresh fruit. Instead, I soaked some dried cranberries in whiskey, then simmered them in the whiskey, plus some water and sugar (about 1/2 tablespoon) and a bit of lemon zest.

Tapioca pudding with cranberry compote topping

Apricots, nectarines, plums or raspberries would also be a lovely topping.

“Lemon Curd” Tapioca Pudding

1 can of coconut milk (or what is left of the can after making curried veggies)
1/3 cup sugar
1/3 cup small tapioca pearls (not instant, although if that’s what you have, follow the box directions)
zest and juice of one lemon
2 teaspoons vanilla

Pour the coconut milk into a large measuring cup and add enough water (or any unsweetened milk) to make 3 cups.

If your tapioca needs to soak, put it in a covered pot with 1 cup of the liquid for an hour.

Add the rest of the liquid, lemon juice, and sugar. Bring to a gentle boil and stir for 15 minutes. Bring down to barely a simmer and cook for about 20 minutes more (until the tapioca goes all transparent).

If it turns out your tapioca needed to be soaked but you didn’t/forgot, you will know at this point because the pudding will be getting really, really thick and the pearls will still have a solid white center. It’s okay, you can rescue it! Add 1/8 cup liquid and stir. Are the tapioca transparent now? If not, add another 1/8 cup liquid and stir. Continue like this until the tapioca is cooked through. It’s sort of like making risotto. You don’t want to add too much liquid at once because your tapioca might finish cooking while the pudding is still liquid-y, and then you either have runny pudding or you have to overcook it.

Let cool for 20 minutes. Add the vanilla and zest. Put into serving bowls, top with compote, and chill. Or eat warm!

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Posted by on June 14, 2013 in cooking, food


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Dinner 6/8/13: Curried Vegetables

Our valiant rice cooker finally died, so I went into the city to get a new one on Clement Street at Kamei Restaurant Supply. They have a wide range of rice cookers, from super expensive fancy robot cookers all the way to super cheap no frills ones (which is what I got). While I was there I went to New May Wah, a Chinese grocery store a block away. It was my favorite grocery when I lived in the city and it’s fun to revisit it when I’m in the neighborhood. They have a really great selection of asian greens, like fresh amaranth leaves. Today I grabbed a cauliflower, some sumer squash, some green beans, cilantro and green onions. My plan is to portion them out into three dishes, which will hopefully get us through the week (with leftovers for lunch).

Here’s the first meal, Curried Vegetables. I was tired when I got home from the city and wanted something quick and easy. Plus I know I have to use up the cilantro quickly, because it will spoil fast. And I got to test out the new rice cooker!

Curried veggies over rice

You can use any veggies you want.

Curried Vegetables

1 onion, diced
curry powder to taste (start with 1 tablespoon)
1 can pureed tomato
1/2 head of cauliflower, cut into florets
2 yellow summer squash, cubed
1-2 cups green beans, in 1/2 pieces
1/8-1/4 cup coconut milk
1 cup chopped cilantro
2 green onions, sliced
salt to taste

In a pot, saute the onions in oil (I used habanero olive oil for spice). Add the curry powder, stirring well. Add the tomato sauce plus 1/2 can of water.

Add the cauliflower, then a few minutes later add the squash, then a few minutes later add the beans.

When the veggies are as well cooked as you like, add the coconut milk and salt. Turn off the heat and stir in the cilantro and green onions. Serve over rice.

If you’re not sure what to do with the rest of the coconut milk, consider a tapioca pudding! Recipe coming soon!

Also, you can use any veggies you want. Just add them to the pot longest-cooking first.

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Posted by on June 12, 2013 in cooking, food


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