I actually made this as part of an SRC 'rescue' of Bad Girl's Kitchen tonight, but I wanted to pull this recipe out of that post so that it would be searchable on its own. This was an amazing - and easy - dessert. This will definitely be on our table again! Enjoy.
Heat coconut milk and tepin chiles in a saucepan over medium-low heat. Gently bring to boiling, stirring, then turn off heat. Let milk and chiles steep for about 10 minutes, stirring occasionally. Removed the chiles. Whisk the egg yolks and chile-infused coconut milk together in a large sauce over a low to medium heat. Add in the sugar and flour. Whisk until smooth. Continue whisking until the pudding coats the back of a spoon. Remember it will thicken as it cools. Stir in the butter until it's completely melted and the pudding is glossy.
I toasted some coconut shreds with a splash of olive oil and a sprinkling of organic raw turbinado sugar and smoked paprika.
1 can (approx. 14 ounces) coconut milk
2 crushed tepin chiles
3 eggs, beaten gently
1/4 C organic granulated sugar
2 T rice flour
3 T butter
2 T rice flour
3 T butter
I toasted some coconut shreds with a splash of olive oil and a sprinkling of organic raw turbinado sugar and smoked paprika.
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