Oh my goodness, let me tell you about a dessert that just screams sunshine and happiness! It’s my go-to when I need something bright and refreshing, but still totally comforting. We’re talking about my absolute favorite 15 Tablespoon Orange and Coconut Pudding. Seriously, if you think pudding is just for kids, prepare to have your mind changed!
I stumbled upon a super old recipe for something similar years ago, tucked away in a dusty cookbook at a little antique shop. It was pretty basic, but the idea of orange and coconut together just sang to me! I tinkered and tweaked, added a bit more zest here, adjusted the sugar there, and finally landed on this version. It’s got that creamy, dreamy texture you want in a pudding, but with this vibrant, tangy burst of orange that dances with the rich, tropical coconut. It’s seriously simple to whip up, and the results? Pure magic in a bowl. You won’t believe how something so easy can taste so incredibly good. Get ready to fall in love!
Why You’ll Love This 15 Tablespoon Orange and Coconut Pudding
Okay, so why THIS pudding? Why should you drop everything and make this 15 Tablespoon Orange and Coconut Pudding right now? Let me count the ways! It’s not just another dessert; it’s a little bowl of pure joy. Here’s the lowdown on why I’m utterly obsessed and why you will be too:
- It’s SO Refreshing: That bright orange just cuts through the richness of the coconut milk perfectly. It’s like a mini tropical vacation for your taste buds!
- Seriously Easy Peasy: No fancy equipment, no complicated steps. If you can stir, you can make this pudding. Promise!
- Perfect for ANYTHING: Potlucks, weeknight treats, impressing guests (they don’t need to know how simple it was!). It fits every occasion.
- Simple, Wholesome Ingredients: You probably have most of this stuff in your pantry already. No weird, hard-to-find things here.
- Naturally Vegetarian: Great for everyone to enjoy!
See? What’s not to love? It’s the dessert hero you didn’t know you needed!
What You Need for the Perfect 15 Tablespoon Orange and Coconut Pudding
Alright, so you’re ready to dive into making this amazing 15 Tablespoon Orange and Coconut Pudding? Fantastic! The good news is, you don’t need a kitchen full of gadgets. This recipe is wonderfully simple, and you likely have everything you need already. Here’s the basic gear you’ll want to have on hand:
- A Medium Saucepan: This is where all the magic happens on the stovetop. Just a regular, non-stick or stainless steel one is perfect.
- A Whisk: You’ll need this to get everything smoothly combined and to keep things from sticking while it cooks.
- A Small Bowl: Perfect for mixing up that cornstarch slurry that thickens things up.
- Measuring Cups and Spoons: Gotta get those 15 tablespoons of sugar and everything else just right!
- A Zester or Fine Grater: For getting that beautiful, fragrant orange zest.
- Serving Dishes or a Larger Bowl: For chilling your finished pudding. Little ramekins are cute, or just one big bowl works too!
- Plastic Wrap: Crucial for covering the pudding so you don’t get that weird skin on top.
See? Nothing too crazy. Just the basics to get you to pudding perfection!
Ingredients for Your 15 Tablespoon Orange and Coconut Pudding
Okay, let’s talk ingredients! This is where the simple magic of this 15 Tablespoon Orange and Coconut Pudding really shines. You don’t need a million things, just a few key players that come together beautifully. Trust me, using good quality stuff here makes a difference!
- 15 Tablespoons of Sugar: Yes, 15! It sounds like a lot, but it balances the tart orange and rich coconut perfectly. You can adjust it a little, but start here!
- 2 Large Eggs: These are key for that creamy, custardy texture. Make sure they’re at room temperature if you remember, but don’t sweat it too much.
- 1 Can (13.5 fl oz) Full-Fat Coconut Milk: Go for the full-fat stuff, please! It gives you that amazing richness and tropical flavor. Shake the can well before opening!
- 1 Cup of Freshly Squeezed Orange Juice: Fresh is best here, truly. It makes such a difference in the brightness of the flavor.
- Zest of One Orange: Make sure it’s finely grated! This little bit of zest is where a ton of that vibrant orange flavor comes from.
- 1/4 Cup of Cornstarch: Our thickening agent! This is what turns liquid into luscious pudding.
- 1/4 Cup of Cold Water: For mixing with the cornstarch. Has to be cold so it doesn’t clump!
- Pinch of Salt: Just a tiny bit to enhance all those lovely sweet and tangy flavors. Don’t skip it!
That’s it! Simple, right? Now you’ve got everything you need to get started on this delightful pudding.
Crafting Your 15 Tablespoon Orange and Coconut Pudding: Step-by-Step
Okay, now for the fun part – actually making this dreamy 15 Tablespoon Orange and Coconut Pudding! Don’t be intimidated; it’s really straightforward. Just follow along, and you’ll have a gorgeous, creamy dessert chilling in your fridge in no time. We’ll break it down into a few easy stages.
Preparing the Base for Your 15 Tablespoon Orange and Coconut Pudding
First things first, let’s get our base mixture ready. Grab your medium saucepan. In there, you’re going to whisk together those 15 tablespoons of sugar and your two eggs until they’re nicely combined. You just want to break up the eggs and mix in the sugar a bit. Next, pour in your can of coconut milk, the fresh orange juice, add that lovely orange zest, and finally, that tiny pinch of salt. Give it all a good whisk to make sure everything is happy together. Now, put that saucepan over medium heat. This is where you need to pay attention! You’re going to stir this mixture constantly. Don’t wander off! Keep stirring until you see it just start to thicken slightly, like it’s thinking about simmering. **Important:** Do NOT let it boil! Boiling eggs in a pudding base is not what we want. Just gentle heat and constant stirring.
Thickening the 15 Tablespoon Orange and Coconut Pudding
While your base is heating up (and you’re stirring!), grab that small bowl for our thickening secret weapon. Whisk together the cornstarch and the cold water in that bowl until it’s totally smooth. No lumps allowed! This is your cornstarch slurry. Once your base mixture on the stove has started to thicken just a little, slowly, slowly pour this cornstarch slurry into the saucepan. As you pour, keep whisking continuously. Now, keep cooking and stirring. You’ll notice it will start to thicken up beautifully and become smooth and glossy. This usually only takes another 2 or 3 minutes. You want it thick enough to coat the back of a spoon, but not like glue. It will thicken more as it chills, so don’t overcook it!
Chilling Your 15 Tablespoon Orange and Coconut Pudding
Once your pudding is thick and smooth, immediately take the saucepan off the heat. Don’t let it hang out there! Now, pour the hot pudding into your chosen serving dishes or a larger bowl. Here’s a super important step to avoid that dreaded pudding skin: take a piece of plastic wrap and press it directly onto the surface of the pudding. Make sure it’s touching the whole top. This keeps air out and prevents a skin from forming as it cools. Let it cool on the counter for a bit, then pop it into the refrigerator. You’ll need to chill it for at least 2 hours. This is crucial for it to set up properly and for those flavors to really meld. Trust me, the waiting is the hardest part, but it’s so worth it for perfectly chilled, delicious 15 Tablespoon Orange and Coconut Pudding!
Tips for a Stellar 15 Tablespoon Orange and Coconut Pudding
Okay, you’ve got the steps down, but let me share a few little tricks that take this 15 Tablespoon Orange and Coconut Pudding from great to absolutely *stellar*. These are just things I’ve learned along the way that make a real difference!
- Taste and Adjust Sugar: The 15 tablespoons is my sweet spot, but everyone’s oranges are different! Taste the mixture *before* you add the cornstarch. If your oranges are super tart, you might want to add a little extra sugar.
- Strain for Silky Smoothness: If you want that ultra-smooth, restaurant-style pudding, push the finished pudding through a fine-mesh sieve right after you take it off the heat and before you pour it into dishes. It catches any little bits of zest or egg.
- Garnish is Your Friend: A sprinkle of extra fresh orange zest, a few toasted coconut flakes, or even a dollop of whipped cream makes this pudding look and taste extra special. Don’t skip the garnish!
Little things, but they make a big impact on your delicious pudding!
Variations on the 15 Tablespoon Orange and Coconut Pudding Theme
While my classic 15 Tablespoon Orange and Coconut Pudding is pure perfection in my book, sometimes it’s fun to play around a little! This recipe is surprisingly forgiving and lends itself well to some tasty tweaks. Here are a few ideas if you’re feeling adventurous:
- Mix Up the Citrus: Try adding a bit of lime or grapefruit zest along with the orange for a different kind of zing!
- Spice It Up: A tiny pinch of ground ginger or cardamom whisked in with the dry ingredients adds a lovely warmth that pairs beautifully with the orange and coconut.
- Different Milk, Different Vibe: You could experiment with other plant-based milks, but know that using something other than full-fat coconut milk will change the richness and texture quite a bit. Almond milk would make it lighter, for example.
Have fun with it and see what delicious combinations you come up with!
Frequently Asked Questions About 15 Tablespoon Orange and Coconut Pudding
Got questions about this delightful 15 Tablespoon Orange and Coconut Pudding? Don’t worry, I’ve probably wondered the same things myself! Here are some common questions I get asked:
Q: Can I use canned orange juice instead of fresh?
A: You *can* in a pinch, but honestly, I really recommend using fresh. Canned juice often has added sugar and lacks that vibrant, natural acidity and brightness that makes this pudding sing! If you use canned, you might want to reduce the sugar in the recipe a little.
Q: How long does this pudding last in the refrigerator?
A: When covered properly with plastic wrap pressed directly onto the surface, it usually lasts for about 3-4 days in the fridge. It stays nice and creamy!
Q: Is this 15 Tablespoon Orange and Coconut Pudding dairy-free?
A: Yes! As written with coconut milk and no dairy ingredients, this recipe is naturally dairy-free. Just double-check your coconut milk can to be sure, but standard full-fat canned coconut milk is dairy-free.
Q: My pudding isn’t thickening. What did I do wrong?
A: The most common culprits are not heating it enough after adding the cornstarch slurry, or not whisking the cornstarch and water smoothly before adding it (which can cause lumps instead of thickening). Make sure you bring it to a gentle simmer and stir constantly for those 2-3 minutes until it coats the back of a spoon.
Nutritional Information
Just so you have an idea, here’s a little peek at the estimated nutritional breakdown for a serving of this 15 Tablespoon Orange and Coconut Pudding. Keep in mind, these are definitely estimates! They can change depending on the specific brands of ingredients you use, how big your “serving” is (oops!), and things like that. But it gives you a general picture!
- Calories: Around 350
- Total Fat: About 20g
- Saturated Fat: Roughly 15g
- Carbohydrates: About 55g
- Sugar: Around 45g
- Protein: Roughly 5g
Enjoy every delicious bite!
Share Your 15 Tablespoon Orange and Coconut Pudding Creation
So, have you made this sunshine-in-a-bowl yet? I really hope you do! If you whip up a batch of this 15 Tablespoon Orange and Coconut Pudding, please, PLEASE let me know how it turned out! Leave a comment below, tell me if you loved it (or tell me your own little twist!). I love seeing your kitchen adventures. And hey, if you’re feeling extra lovely, give the recipe a star rating! Happy pudding-making!
Print
Shockingly Good 15 Tablespoon Pudding
- Total Time: 2 hours 25 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
A delicious and refreshing orange and coconut pudding.
Ingredients
- 15 Tablespoons of sugar
- 2 eggs
- 1 can (13.5 fl oz) of coconut milk
- 1 cup of fresh orange juice
- Zest of one orange
- 1/4 cup of cornstarch
- 1/4 cup of cold water
- Pinch of salt
Instructions
- In a medium saucepan, whisk together the sugar and eggs until well combined.
- Stir in the coconut milk, orange juice, orange zest, and salt.
- Heat the mixture over medium heat, stirring constantly, until it starts to thicken. Do not boil.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Slowly pour the cornstarch mixture into the saucepan while whisking continuously.
- Continue to cook and stir until the pudding is thick and smooth, about 2-3 minutes.
- Remove from heat and pour the pudding into individual serving dishes or a large bowl.
- Cover the surface of the pudding with plastic wrap to prevent a skin from forming.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Adjust the amount of sugar to your preference.
- For a smoother pudding, strain the mixture before chilling.
- Serve with additional orange zest or toasted coconut flakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Dessert
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 45g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Orange, Coconut, Pudding, Dessert