Kota Marudu Coconut Pudding

Kota Marudu Coconut Pudding is a traditional dessert from Sabah, Malaysia. This creamy and aromatic pudding is made with coconut milk and palm sugar, giving it a rich and sweet flavor.

Kota Marudu Coconut Pudding

Ingredients

  • 400ml coconut milk
  • 150g palm sugar
  • 50g cornstarch
  • 1 pandan leaf, tied into a knot
  • Pinch of salt

Instructions

  1. In a saucepan, combine coconut milk, palm sugar, and pandan leaf. Heat over medium heat until the sugar is dissolved, stirring occasionally.
  2. In a small bowl, mix cornstarch with 2 tablespoons of water to form a slurry.
  3. Once the coconut milk mixture is hot, slowly pour in the cornstarch slurry while stirring constantly. Cook for another 5-7 minutes until the mixture thickens.
  4. Remove the pandan leaf and pour the pudding into individual serving bowls. Let it cool to room temperature, then refrigerate for at least 2 hours until set.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
25g
Fat
10g
Protein
3g

Supplies

Saucepan Whisk Bowls Serving bowls

Tools

Stove Refrigerator

Serving suggestions

Serve the Kota Marudu Coconut Pudding chilled, garnished with a sprinkle of grated coconut for added texture.

Tips & tricks

For a richer flavor, you can use freshly squeezed coconut milk instead of canned coconut milk.

Cost

$5