Rice pudding with custard topping
It’s simple enough, really. Cook the glutinous rice in coconut milk with a little salt and brown sugar to taste, transfer to a baking dish, top with the custard and bake until the top is brown in spots. The way it happened, the custard was easier to make than the rice pudding. I don’t remember anymore how many times I had to add coconut milk because there were still uncooked grains after 45 minutes on the stove.
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Melon and coconut milkshake
Buko (coconut) and melon is a popular ice cream flavor. The combination works as a milkshake too.
To make four tall glasses of melon and coconut milkshake, you will need half a melon (cantaloupe), one coconut with tender meat (mala-kanin, not mala-uhog), 2 cups of coconut water, a cup of milk, sugar to taste and ice.
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Cucumber and coconut smoothie
Where we acquired the habit of serving punch for the noche buena, I have no idea. Probably the American influence. Punch is great, I won’t argue about that but punch for noche buena is just a bit too predictable. Here’s something surprisingly different.
To make four glasses of cucumber and coconut smoothie, you will need [...]
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