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
ingredients
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.
36 Responses
Wow, what a great recipe. Love the combination of rambutan (we call it shoke shoke) and coconut! I'm bookmarking this to try when I have a little bit more time 🙂
Dragon fruit is such an interesting fruit. My husband bought it sometime ago, and I really did not know what to do with it. I put it in the refrigerator, and forgot about it. If only I had this recipe then to give me an idea of what to cook with it!
This recipe just may have to be my introduction to dragon fruit! I feel like I should be a bit ashamed I've never eaten it before…
Exquisite dessert and pictures! It is always a pleasure to visit your wonderful blog.
Cheers,
Rosa
Creative pudding idea to use dragonfruit!
Great recipe! I've only had dragon fruit a couple of times, but it has such nice flavor. This is a perfect way to use it! Good stuff – thanks.
This looks delicious – I sometimes think that planning holidays is just as much fun as going on them. Almost.
I think that the dragon fruit is the prettiest fruit in this world. I love the contrast of the pink skin to the white flesh with the black mini seeds. So inspiring every time I see it. Unfortunately as you know, we don't get it in Goa. My friend had gone to Thailand last year and she had brought back one fruit to try. Of course I loved it. Looking forward to try your recipe one fine day nik!
I dont think I've ever tasted Dragon fruit…another fruit I can't remember the taste of is passion fruit (might have tasted some like ages ago)…sheesh, I'm seriously lacking behind on good flavors. Love the pudding texture and color.
A very fancy looking pudding. All I've used dragon fruit for, is to garnish, they are so so pretty looking.
It must take really good, it has coconut in it, wow. Great flavors.
Dragon fruit is something new to me. I will be looking for it now. I love coconut and the thought of a breakfast pudding is intriguing. As always wonderful presentation.
I'm a huge fan of dragon fruit, rambutan and mangosteen. My father introduced us early to them as he used to travel to South east and get those home. I actually just eat the fruit as it is, I should cook with it!!
I really love dragon fruit and I'm so happy to find a recipe with it! This looks delicious!
So far I have been eating Dragon fruits in salad. But never thought of something so creative! Pudding sounds brilliant and awesome!
Thanks a billion for the recipe which I could never be able to come up with 🙂
In love with your bold, bright photography 🙂
Isn't it the most fun thing planning a holiday, working out what to see and best of all where to eat!
I have seen these fruits so many time in the markets here but I have always passed them by. I'm glad that you described the flavours as I had no idea what they tasted like. These puddings sound delicious, the perfect dish for breakfast.
I've never had dragon fruit but it sounds + looks absolutely delicious, especially in this pudding! I'll have to check Whole Foods next time I'm there and see if I can my hands on a couple to try. =)
What a jewel, Nik! This pudding looks exotic and fantastic.
Thank you, I've learned something new! I should have called it shoke shoke pudding!
Thank you, Julia! I hope you do try it out sometime
Davida, it is hard to find but these days they seem to be everywhere.
Thank you, Rosa, you are always so kind!
Thank you!
Thanks!
Thanks Sarah, yeah holiday planning is so much more fun sometimes, the unexpected is always intriguing.
It is such a beautiful fruit. I hope you get some soon!
Thank you Manju, it is a good fruit to try with mellow flavors.
Thanks, Asha!
Thank you Beth, you are always so kind.
That is fantastic, Kulsum. I like it both ways raw and cooked.
Thank you, Tina!
Nusrat, you are so kind. I am glad you like it, I should try it in a salad sometime.
Thanks, Karen!
I think you will have good luck there, I think Safeway carries them too.
Thank you so much, Denise.
I layered this pudding with strawberry jelly, macadamia nut praline and fresh strawberries for a light summery dessert
I just wanted to say thank you – I came across your recipe as I was looking for directions on how to eat my first dragon fruit 🙂 since I had four of them and oddly had all of the other ingredients on hand, I made a batch of this pudding and then promptly made a second batch since it was so good and so easy to make