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| Surfing Turkey |
Thanksgiving week is here and I have not thought too much
about my menu as it’s pretty much the same menu every year. My mom will make the sourdough stuffing, my
mother-in-law makes the pies, and we will take care of the turkey, potatoes,
gravy, and something green. This Thanksgiving
needed a little lift from the ordinary, so I am going for a beach theme with my
turkey and dessert.
I will be stuffing my turkey with citrus fruits of lemon and
orange along with a bit of onion and celery.
The turkey will have a citrus undertone, but it will be moist.
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My dessert will be an orange infused coconut pudding. This was a fun recipe to try because my son
has NEVER had pudding…ever. I was so
excited to make him pudding. I think
this dessert can stand alone or be served with pumpkin pie.
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| Orange Infused Coconut Pudding |
Orange Infused Coconut Pudding
½ cup of sugar
1 tablespoon of orange zest
½ cup of corn starch
2 cans of coconut milk (not light version)
¼ teaspoon sea salt
Whisk together sugar and cornstarch, place in a medium sized
sauce pan. Add coconut milk to pan with
sugar and simmer on medium heat. Keep
whisking the coconut milk and sugar mixture.
Soon, the mixture will start to thicken.
Keep whisking until desired thickness is achieved. This pudding took less than 15 minutes to
prepare and can be served warm or cold.
Happy Thanksgiving and also try reading my post from last
year titled 10 Reasons to be Thankful for Food Allergies this Season.
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