And just like that it was summer. We just had the coolest, rainiest, gloomiest, longest spring I ever remember. Then the sun came out and the sky was Carolina Blue. All the rain made everything so verdant, the temperatures have touched into the 80's during the day and dipped into the upper 50's at night. Perfect in my book. I opened the windows to fresh air and we have been sleeping with the windows open at night.
For a while, I have been buying ingredients I think will make interesting smoothies, including several pineapples I have enjoyed. Recently, I saw a good deal on coconut milk and grabbed a few cans. Then I picked up a fresh coconut.
As an experiment, I had made some "instant" vanilla pudding mix because I have been on a bit of a pudding kick.
One thing led to another and the next thing I knew I had pina colada parfaits. Just layer granola, fresh pineapple, coconut and pudding as desired. For the pudding, I used 1 cup of coconut milk and 1 cup whole milk.
These were delicious!
Instant Vanilla Pudding Mix
(Brown Eyed Baker)
1 cup granulated sugar
¾ cup cornstarch
¾ cup nonfat dry milk powder
1 teaspoon kosher salt
2 whole vanilla beans
¾ cup cornstarch
¾ cup nonfat dry milk powder
1 teaspoon kosher salt
2 whole vanilla beans
In a medium bowl, whisk together the sugar, cornstarch, milk powder, and salt; set aside.
Split open the vanilla beans and use the back of a knife to scrape out the seeds. Add the seeds to the sugar mixture, and again whisk well to evenly combine, using a fork or the back of the spoon to break up any chunks of vanilla bean seeds. Cut the empty vanilla bean pods into two or three pieces each.
Place the vanilla bean pieces into an airtight container or jar, and add the sugar mixture. Seal it, and then give it a few good shakes to distribute the vanilla bean pieces evenly. Store in a cool, dry place.
To make pudding: Combine 2 cups of milk with ½ cup of the instant pudding mix in a medium saucepan over high heat, whisking constantly. Bring to a boil, and then immediately reduce the heat to a simmer and continue whisking until the mixture thickens and coats the back of a spoon (about 3 to 5 minutes). Let sit for at least 5 minutes before serving. Store leftovers in an airtight container in the refrigerator.
Split open the vanilla beans and use the back of a knife to scrape out the seeds. Add the seeds to the sugar mixture, and again whisk well to evenly combine, using a fork or the back of the spoon to break up any chunks of vanilla bean seeds. Cut the empty vanilla bean pods into two or three pieces each.
Place the vanilla bean pieces into an airtight container or jar, and add the sugar mixture. Seal it, and then give it a few good shakes to distribute the vanilla bean pieces evenly. Store in a cool, dry place.
To make pudding: Combine 2 cups of milk with ½ cup of the instant pudding mix in a medium saucepan over high heat, whisking constantly. Bring to a boil, and then immediately reduce the heat to a simmer and continue whisking until the mixture thickens and coats the back of a spoon (about 3 to 5 minutes). Let sit for at least 5 minutes before serving. Store leftovers in an airtight container in the refrigerator.
YUM!
ReplyDeleteHi Melynda, they were pretty yummy indeed. I hope things are going well for you in your busy, busy life.
DeleteGreat idea! Wonderful mix of flavors, and the presentation is stunning. Really good stuff - thanks so much.
ReplyDeleteThank you so much, Mr. and Mrs. Riff. I have recently discovered and have been enjoying your beautiful blog.
Delete