- 1 1/2 cups coconut milk
- 2/3 cup powdered sugar
- 1/3 cup corn starch
- 1 tsp vanilla
- cinnamon and fruit for garnish (optional)

Preparation:

In a small sauce pan over medium-low heat, combine all
ingredients, stirring almost constantly. If you don’t keep on stirring, the
mixture will turn clumpy, but you want it to be smooth and creammy.

After 6-8 minutes, mixture should start to get slightly thick. Once it is
thick and you have gotten rid of any clumps by stirring, pour into serving
bowls or cups and chill in the refrigerator for at least one hour. Pudding
will set in fridge.

Garnish with fruit or a sprinkle of cinnamon if desired, and enjoy!

12 ozs. silken tofu
1/3 cup pure maple syrup
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 dash ground cinnamon or to taste

Method:

Put all ingredients into a food processor or blender; process until smooth and creamy. Transfer the mixture to a medium bowl or individual dessert cups. Cover and refrigerate for at least 1 hour. Covered and refrigerated this pudding will keep for 2 days.

1 1/4 cups all-purpose flour
1 3/4 cups sugar
1/4 cup baking cocoa
1 tablespoon instant espresso coffee, (dry)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free (skim) milk
2 tablespoons butter, melted or canola or soybean oil
1 teaspoon vanilla
1 teaspoon instant espresso coffee, (dry)
1 1/2cups very warm fat-free (skim) milk, (120º to 130º)

Directions:

Heat oven to 350º. Mix flour, ¾ cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in ½ cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.

Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1½ cups very warm milk over sugar mixture.

Bake 35 to 45 minutes or until center is set and firm to the touch. Place sheet of aluminum foil or cookie sheet on lower oven rack under cake to catch any spills. Spoon warm cake into dessert dishes.

Makes 12 servings Prep: 10 minutes Bake: 45 minutes

Source: Betty Crocker Healthy Heart Cookbook

Per Serving: Calories 205 (Calories from Fat 20, less than 10% fat); Fat 2g; Saturated Fat 1g (6% of Calories from Saturated Fat); Trans Fat 0g; Cholesterol 5mg; Omega-3 0g; Sodium 190mg; Carbohydrate 44g (Dietary Fiber 1g); Protein 3g.

Pudding:
100 g rice flour
1/2 teaspoon salt
650 ml coconut milk
2 pandan leaves, shredded

Sauce:
200 g palm sugar, shaved
50 g granulated sugar
250 ml water
1 screwpine leaves

Directions:

Mix the rice flour with half of the coconut milk and salt.
Put to boil the other half of coconut milk and pandan leaves.
Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.

Sauce :
Put to boil all of the ingredients.
Ladle the pudding into bowls, pour the sauce on top. Serve warm.

6 tablespoons Butter or margarine — softened
2/3 cup Sugar
2 each Eggs — large
1/4 cup Milk
1 teaspoon Vanilla
1/2 cup Flour — unbleached
1 package Chocolate pudding mix — *
1/2 teaspoon Baking powder
1/4 teaspoon Salt
1/2 cup Nuts — chopped
Powdered sugar

Directions:

*Chocolate pudding should be a 3 3/4 to 4 oz package of REGULAR pudding
mix.

Cream butter and sugar. Blend in eggs, milk, and vanilla. Stir togethere flour, pudding mix, baking powder, and salt. Add to
creamed mixture; mix well. Stir in nuts. Spread in greased 9 X 9 X 2-inch baking pan. Bake at 350 degrees F for 25 to 30 minutes. Cool. Sift powdered sugar over top, if desired. Cut into bars.

by PunkinPie68