Vanilla Bean Pudding With Rosemary And Coconut Milk – a delicious recipe with Coconut Milk, Milk, Sugar, Salt, Rosemary, Vanilla Bean. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine all 3 varieties of milk. Put 2 cups of the milk, sugar, salt, and rosemary sprigs in a small or medium sauce pot over medium-low heat. Split vanilla bean in half lengthwise and scrape seeds into the milk using a small sharp knife, then add the pod. Cook just until mixture begins to steam.
2
Combine cornstarch and remaining milk in a bowl and blend; there should be no lumps. Add cornstarch mixture; cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes. Fish vanilla bean pod and rosemary from the pot and discard. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in the butter.
3
Serve warm or chilled.
353
kcal
Calories
9
g
Fat
52
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Coconut Milk, 1 cup Half-and-half, 1/2 cups Whole Milk, 2/3 cups Sugar, and more.
Yes, Vanilla Bean Pudding With Rosemary And Coconut Milk falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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