Thursday Recipe - Almond Coconut Custard

Most of my family is allergic to milk, hence my quest to find a really good milk-free pudding recipe. I think this one really nails it. You want to make it at least 1-2 days ahead of when you want to use it. It needs time to cool and the texture really improves after the first 24 hours, especially if you whisk it really well a couple of times.

I bought coconut milk from a local Asian grocery store. A whole case of it was pretty cheap. You may have to search for it at your local stores. Use the full fat version for this recipe. It needs the creaminess. It was similar to this one:

I found almond milk at Costco. It's pricier than Rice Dream, which is our usual milk substitute, but Rice Dream doesn't cook well. Almond milk gives it a great taste and body, especially if you use the vanilla flavored variety.

Almond Coconut Custard

1/2 c. sugar
1/4 c. cornstarch
1/4 t. salt
2 c. almond milk
2 c. coconut milk
4 egg yolks (use the whites for divinity)
2 T. butter
1/2 t. vanilla extract
1/4 t. almond extract

Mix sugar, cornstarch, and salt in a 3 quart saucepan. Stir in almond and coconut milk and egg yolks. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir for one minute. Remove from heat. Add butter and extracts. Stir until butter is melted and pudding is smooth.

Pour into a bowl. Place a piece of plastic wrap over the pudding, pressing it down on the surface and sealing it to the sides of the bowl. I find a ceramic, Corelle, or metal bowl works best for this. Refrigerate the pudding for at least four hours until thoroughly chilled. Beat with a hand whisk until pudding is smooth. Cover and return to refrigerator overnight.

Whisk pudding before using in banana cream pie or serving as pudding. We like to set ours out with a variety of mix-ins and let the kids build their own fancy pudding.

Mix-in suggestions - cookies like Oreos or Teddy Grahams or Cream Wafers, fresh fruit - especially bananas or strawberries or blueberries, mini-marshmallows, chocolate chips, M&Ms, or whatever else you like with your pudding.

Thursday Recipe - Mud Pie

Remember those summer days when you made mud in the backyard and patted it into pies? We got gourmet in my yard. Some of the dirt would make dark black mud. The sandier stuff made lighter mud pies. We mixed and twisted and patted and shaped and made lots of messes. Ah, to be a child again when mud under my nails was perfectly acceptable.

I'm watching another snowstorm moving in and wishing for spring to stay for more than an afternoon. Our weather tends to switch from freezing to roasting in just a few days. The sweet warmth of spring lasts for only a breath. Then it's mud pie season again.

This recipe is a fun one. Mix it up, switch it around, add what you and your family like. It's a cool and creamy dessert or snack perfect for those lazy summer days that are just around the corner.

So hose off your children and serve some up.

Mud Pie

2 large boxes of instant pudding mix, the 6 serving size
4 c. milk
2 c. smashed cookies, oreos or ginger snaps or vanilla wafers or whatever crunchy cookie you like
Assorted add-ins - gummy worms, chocolate rocks, jelly beans, marshmallows, nuts, chocolate chips, chopped candy bars or mint patties, toasted coconut
Assorted garnishes - gumdrop flowers, colored or toasted coconut, extra cookie crumbs or bits, teddy grahams, gummy bugs

Mix the pudding with the milk. Whisk until smooth and starting to thicken, about 3 - 5 minutes. Add the cookies and up to 1 c. of add-ins. Stir gently just to fold in. Scoop into serving dishes or a big serving bowl and refrigerate for at least 30 minutes and up to one day. Garnish as desired and serve.

Suggestions:
Chocolate pudding, oreos, chocolate chips, nuts, and marshmallows for cookies'n'cream rocky road special. Garnish with teddy grahams.
Vanilla pudding, ginger snaps, and coconut. Top with chopped pecans, toasted coconut, or smashed pecan sandies.
Chocolate pudding, grasshopper cookies, chopped mint patties, and chocolate chips. Top with spearmint leaves and junior mint candies.
Butterscotch pudding, vanilla wafers, butterscotch chips, mini marshmallows, and chopped butterfingers. Top with gummy bugs or gumdrop flowers.

And the traditional mud pie: Chocolate pudding, oreos, mini marshmallows, chocolate chips, and enough gummy worms to make it look like dirt. Make flowers by rolling gumdrops flat for petals and leaves. Scoop pudding into ice cream cones. Sprinkle extra oreos on top to look like potting soil. Garnish with gumdrop flowers and an extra gummy worm.

Enjoy!

Thursday Recipe - Pudding Supreme

It's been a long day. I slaved in the Romulan snack factory, Starfleet kitchen, AND the digitarium planetarium. I'm ready to be done with summer camps. One more week...

To get me through the next week, here's a great pudding recipe. I think I'll make this for the next camp.

Pudding Supreme

1 large box instant chocolate pudding
1 large box instant vanilla pudding
Milk (usually about 6 cups, check pudding mix)
12 oz tub of whipped topping
10 oz package coconut cookies (Mothers brand are great!)
12 oz package of Oreos or whatever your favorite is

In separate bowls, mix pudding according to package directions.

Spoon half of vanilla pudding in bottom of large clear bowl. Carefully level. Spread 1/3 of whipped topping over pudding. Arrange 1/2 of coconut cookies on top. Spoon 1/2 of chocolate pudding over, followed by 1/3 of the whipped topping. Arrange the rest of the coconut cookies on top. Spoon the rest of the vanilla pudding carefully over the top for another layer. Mix the remaining whipped topping with the rest of the chocolate pudding. Spoon over the layered pudding to make the top layer. Arrange oreos on top as desired. Cover and refrigerate for 2 - 3 hours.

Variations: Experiment with different cookies including Teddy Grahams, crunchy chocolate chip, fudge covered grahams, vanilla wafers, etc. You can also add marshmallows, chocolate chips, butterscotch chips, sliced bananas, etc. Have fun and make it as rich as you want!