Coconut Pudding with Raspberry Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3/4 cup sifted cornstarch
- 1/2 teaspoon salt
- 3 cups cold milk
- 3 cups unsweetened coconut milk
- 2 cups plus 2 teaspoons sugar
- 1 box raspberries (6 ounces)
- 1 teaspoon raspberry liqueur
- 1/2 teaspoon fresh lemon juice
Instructions
- In a medium bowl, whisk the cornstarch and salt. Slowly whisk in 1 cup of the milk until smooth. In a medium saucepan, combine the remaining 2 cups of milk with the coconut milk and 2 cups of the sugar and bring to a simmer, whisking until the sugar dissolves. Gradually whisk in the cornstarch mixture and cook over moderate heat, whisking constantly, until very thick, about 6 minutes. Off the heat, whisk the custard for 1 minute. Let cool for 10 minutes. Spoon the custard into twelve 3/4-cup ramekins. Refrigerate until chilled and firm, at least 6 hours or overnight.
- In a blender, puree the raspberries with the liqueur, lemon juice and the remaining 2 teaspoons of sugar. Strain the puree through a fine sieve. Serve the coconut pudding with the raspberry sauce on top.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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