Coconut kishk al fuqara (Pudding)

This dessert is trendy in Syrian weddings and other happy occasions, it literally means the pudding of the poor. It is typically made using milk, but I much prefer it with coconut milk. I have many memories of this dessert growing up, every time my family and I passed al hamidiya souq nestled in old Damascus we had to swing by Bakdash which is the most famous ice cream parlour until today which was established in late 1800. It is a tourist attraction but really a gem for the damascene residents. My favourite pudding was kishk al fuqara, which took me no more than one minute to devour, I always found it a bit too sweet for my liking hence I use less sugar in this recipe.

This is a simple, decadent dessert to serve with absolutely no effort for preparation. Using coconut milk elevates it and provides a distinctive, creamy and decadent flavour.

This dessert is a treat, so when you want to spoil yourself, please give it a go, I promise it is worth cheating for.

Servings: 5

Yield: 5 small bowls

Preparation Time: 10 minutes

Start to finish: 20 minutes

Making coconut milk: 10 minutes

Ingredients:

750 millilitres coconut milk

250 millilitres water

3 1/2 tablespoons sugar

1/3 cup corn starch

1/4 cup almond powder

Topping:

3 tablespoons pistachio slivers

5 teaspoons rose jam

Method:

· Follow directions for making coconut milk, or you can use tinned coconut milk.

· Add the coconut milk, 150 ml of the water, sugar and almond flour in a pot and bring to a boil, reduce the heat, so it simmers.

· Dissolve the corn starch in the remaining 100 ml of water and add to the milk stirring with a wooden spoon regularly to avoid any lumps.

· Once it is thick enough to coat the back of the wooden spoon and holds the line if you run the finger, then it is ready.

· Pour in 5 dessert bowls, cover with plastic wrap and place in the fridge for a few hours to set and chill.

· Before serving, decorate with pistachio slivers and 1 teaspoon of rose jam and serve.

Notes:

· Use tinned coconut milk if you prefer.

· You can use ½ cup of rice flour instead of the corn starch.

· It will stay in the fridge for up to 5 days

· You can use my pineapple and mango jam instead of rose jam

Per Serving : 476 Calories; 41g Fat (72.3% calories from fat); 6g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 28mg Sodium.