Coconut Pudding with Ginger

Name: Coconut Pudding with Ginger
Yield: 20
Ingredients: "2 cups coconut milk (480 ml)"; "6 cups whole milk (1,4 l)"; "1 cup sugar (180 g)"; "1 cup cornstarch (110 g)"; For the sauce; "1 cup crystallized ginger, sliced thinly (150 g)"; "1 1/2 cups sugar (270 g)"; "1 cup water (240 ml)"

1
"2 cups coconut milk (480 ml)"
2
"6 cups whole milk (1,4 l)"
3
"1 cup sugar (180 g)"
4
"1 cup cornstarch (110 g)"
5
For the sauce
6
"1 cup crystallized ginger, sliced thinly (150 g)"
7
"1 1/2 cups sugar (270 g)"
8
"1 cup water (240 ml)"

Ingredients

1
"2 cups coconut milk (480 ml)"
2
"6 cups whole milk (1,4 l)"
3
"1 cup sugar (180 g)"
4
"1 cup cornstarch (110 g)"
5
For the sauce
6
"1 cup crystallized ginger, sliced thinly (150 g)"
7
"1 1/2 cups sugar (270 g)"
8
"1 cup water (240 ml)"

Directions

1
In a large saucepan, combine all ingredients
2
Bring to a simmer over low heat, whisking constantly until thickened
3
Transfer the mixture to a mold with a hole in the center, about 9 inches in diameter, that has been greased
4
Refrigerate for at least 2 hours
5
Prepare the sauce: In a small saucepan, combine the sliced ginger and enough water to cover it
6
Bring to a boil over high heat, then reduce the heat and simmer until the liquid has reduced slightly
7
Strain the sauce, then let it cool
8
Reserve the sauce
9
In a small saucepan, combine the sugar, water, and crystallized ginger over medium heat
10
Cook, stirring occasionally, until the mixture reaches a thick, syrupy consistency
11
Remove from heat, let cool to room temperature, then refrigerate
12
To serve, unmold the pudding and place it on a serving plate
13
Serve with the warm ginger sauce
14
Approximate calories per serving: 202