pudding | nina in the kitchen

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Dragon Fruit Coconut Pudding

Posted on March 27, 2025 by nina in the kitchen

Dragon Fruit is also called pitaya and it grows on vines in tropical climates. It has a beautiful pink color on the exterior skin. The interior is soft and bright white in color with black tiny seeds throughout. It can be scooped out easily. Its flavor is mild and is also full of antioxidants

In Hawaii, many times I had this kind of pudding made with almond or coconut milk. It also had chia seeds and or dragon fruit. It was served as a light breakfast, dessert or snack. You can use either almond or coconut milk. I added dragon fruit and chia seeds. You could do either or both. Enjoy!

Ingredients

1 package unflavored gelatin

1/2 cup water

1 dragon fruit

1 can coconut milk or 12 oz almond milk

2 tablespoons chia seeds

2-3 tablespoons pure maple syrup

Directions

In a medium size saucepan add 1/2 cup water. Sprinkle gelatin over surface. Let sit 5 -10 minutes until softened.
Cut open a dragonfruit and scoop out insides. Place in a small bowl. Mash with a potato masher. Add to gelatin
Add coconut milk, chia seeds and maple syrup to dragon fruit mixture and whisk together
Heat mixture over low heat. Whisk and stir just until it reaches a low simmer. Remove from heat.
Pour into individual serving bowls or jars with covers. I save my Bonne Maman jam jars for storage containers. Refrigerate several hours or until set and cold.
Serve cold. You can top with fresh colorful berries like raspberries or blueberries if you like. Makes about 4 servings.

Voila!

Lemon Pudding Cakes

Posted on February 4, 2018 by nina in the kitchen

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A sponge cake and custard all in one recipe! No frosting! No filling! ZoeBakes is the source of this recipe.

The Meyer lemon looks like an orange, but when the juice is baked up in the cake, it turns yellow like a lemon. It’s a cross between a lemon and a mandarin orange and is a milder citrus than lemon but not as sweet as an orange. This fruit is named after Frank Nicholas Meyer who introduced the plant in the US from China.

Ingredients

Soft butter for ramekins
1 cup buttermilk
1/4 cup fresh Meyer lemon juice, or traditional lemon, grapefruit, lime or a combination of the 3 juices
4 large eggs, separated
1/4 cup plus 1 tablespoon all-purpose flour (spoon and sweep into the measuring cup)
3/4 cup sugar plus extra to dust the ramekins
pinch of salt
zest of 2 Meyer lemons, or 2 limes or 1 grapefruit

Instructions

Preheat oven to 325 degrees
Butter heavily 6 to 8 ramekins with soft butter
Dust buttered ramekins with sugar
Lay a kitchen towel in the bottom of a roasting pan
Place the ramekins on top of the towel
In a bowl whisk together the flour and 3/4 cup sugar and salt
Rub the zest into the flour mix with your fingers
Set aside
In a bowl whisk together the buttermilk, lemon juice and egg yolks
Set aside
In a bowl beat together the egg whites with 1 tablespoon sugar until just soft peaks. Do not over beat or it will not mix into the batter
Whisk flour mix into the buttermilk mix
Fold in the egg whites 1/3 at a time with a rubber spatula
Ladle the batter into the ramekins
Fill the roasting pan with hot water up to the middle of the ramekins
Tent with foil making sure the foil does not touch ramekins
Bake 20 minutes and then remove foil
Bake another 20 minutes
Remove ramekins from oven and from the roasting pan. Cool on racks to room temperature
The Pudding Cakes can be served warm, room temperature or cold.
They can be made ahead and stored in the ramekins
You can serve them in the ramekins or invert them on to serving plates
They look best when inverted because the pudding appears on the top
To invert, run a knife along the perimeter of the ramekin. Invert on plates
You can serve with a berry jam but I prefer without!
Voila!