Fall’s here and I’m already in the midst of planning vacations for Christmas, New Year’s and the rest of winter. I’ve been busy drawing up lists of places I’d like to visit, restaurants I’d love to eat at and sight’s I’d like to experience. A whole lot of planning that has me extremely distracted but happily excited. I never thought I’d say this but I am really looking forward to winter. This is how I have spent the past few weekend mornings looking at maps and eating this light and refreshing breakfast pudding.
With a name like dragon you’d expect a little more of a blast in flavor but surprisingly the soft flesh of dragon fruit is mildly sweet with a fresh melon-like taste. I will give it this, if I had to imagine what a dragon egg would look like, a dragon fruit certainly has the exterior shape. But to me, it’s all about the crunch in those little black seeds of the dragon fruit. Because of its mild sweetness, I tend to prefer dragon fruit as a refreshing fruit for breakfast, another reason why I decided to prepare this breakfast-themed pudding.
To give the pudding a little bit of a flavor boost, I’ve added a little bit of rambutan pulp that has a gentle floral sweet taste. Rambutans are related to lychees and longans, once you get past peeling the skin of you are left with the sweet juicy transparent flesh that has a delightful exotic floral taste. If you can’t find rambutans you can use lychees which are generally easier to find at most places.
To bring everything together, I’ve added low-fat coconut milk and lightly sweetened it with a little brown sugar. Of course, if you prefer it sweeter, add a little more sugar. You have a couple of options here when it comes to serving the pudding, you can either pour it directly into serving dishes and allow it to set or alternatively pour it into casting molds, set and then remove before serving. Which ever way you decide to go, make sure the pudding is served chilled, the flavors are delicious when cold.
Now, it’s time for me to go back and plan these holidays out and eat some more of this pudding!
dragon fruit pudding
yields: 4 servings
1/2 cup water
1 sachet unflavored gelatin
1 dragon fruit
5 rambutans, peeled, seed removed, and finely diced
2 tablespoons brown sugar
1 can lite coconut milk
1. Add the water to a small bowl and sprinkle the gelatin on top. Leave aside to allow the gelatin to bloom for at least 5 minutes. The gelatin will absorb the liquid and look like swollen translucent granules.
2. Add the sugar and coconut milk to a thick-bottomed saucepan and bring it to a gentle simmer on a medium-low flame.
3. Scoop the dragon fruit pulp into a bowl. Smash the pulp with the prongs of a fork.
4. Add the dragon fruit and rambutan fruit pulps to the coconut milk in the saucepan.
5. Stir in the gelatin and mix for about 1 minute. Pour and evenly divide the liquid into serving bowls or molds and refrigerate until the pudding is soft but firm to touch. This will take at least 4 hours. Serve chilled directly in serving bowls. If using molds, then place the outer surface of the mold in warm water for a few seconds to loosen, flip onto a clean plate, tap gently and remove mold.