- 3 oranges (I used cara cara)
- 2 cups whole milk greek yogurt (plain)
- 1/3 cup granulated sugar
- 1 pinch salt
- 2 teaspoons vanilla extract
- 2 tablespoons water
- 2 1/2 teaspoons unflavored gelatin
- 2 tablespoons maple syrup
- 15 ounces coconut cream (chilled overnight)
- 2 tablespoons powdered sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- From there, simply juice the remaining 1/2 orange, along with the membranes and reserve; you should have about 1/3 cup of juice. Transfer the segments to a bowl and cover with plastic wrap and chill in the refrigerator while you move on to the next step.
- Fit your Mini Stand Mixer with the flat beater. Whisk together the greek yogurt, sugar, half of the orange zest (reserving the rest), salt, and vanilla extract together on medium-high speed for 2 minutes. The sugar should be completely dissolved and the yogurt mixture should be light and smooth.
- After the yogurt has been whipped, combine water and 1 tablespoon of orange juice, reserving the rest for the syrup, then sprinkle the gelatin evenly over the liquid, tipping the pan to one side if necessary, and let bloom for one minute.
- Next, heat the mixture over medium-low heat, whisking, until the gelatin has completely dissolved. This shouldn’t take longer than a minute. Turn the Mini Stand Mixer on low and pour in the hot gelatin mixture. Turn the speed up to medium and whisk until thoroughly combined.
- Evenly distribute the mixture into 4 one-cup ramekins, tapping each cup on the counter a couple of times to get any air bubbles out before smoothing the tops with a spatula or the back of a spoon. Place the ramekins on a small baking sheet and cover with foil. Transfer to the refrigerator to set for at least two hours.
- While the yogurt pudding is setting, wash and dry the small saucepan you used to heat the gelatin. Combine the third cup of orange juice with 2 tablespoons of maple syrup and heat on medium-low until reduced by half. This should take a few minutes. Let cool to room temperature.
- Next, wash and dry your the bowl of your Mini Stand Mixer and place it in the freezer for 10 minutes to chill. Once chilled, scoop the hardened coconut cream from the can, leaving the liquid behind.
- Fit the mixer with the bowl and whisk attachment. Whisk on medium-high speed until the coconut cream is smooth. Add in the powdered sugar, salt, and vanilla extract and whisk until light and smooth. Cover the bowl with plastic wrap and transfer to the refrigerator until ready to use.
- When the pudding has set for two hours, remove the baking sheet from the refrigerator and run the blade of your paring knife along the inner edge of the ramekin to release the pudding. Gently jiggle the ramekin from side to side to help the pudding release further then place a plate on top before inverting. If the pudding does not release, simply flip back over and dip the bottom of the ramekin in hot water for 20-30 seconds and try again. Repeat with the remaining ramekins.
- Zest 1 orange then use a paring knife to cut the peel and pith from all 3 oranges before slicing segments from the membranes of 2 1/2 oranges over a bowl to collect the juice. Cover the slices and place in the refrigerator to chill. Squeeze the juice from the membranes and remaining 1/2 orange. You should have around 1/3 cup of juice.
- In the bowl of your KitchenAid® Artisan® Mini Stand Mixer, fitted with whisk attachment, whisk the yogurt, sugar, half of the orange zest (reserving the rest), salt, and vanilla extract together on medium-high speed for about two minutes or until the sugar has dissolved and the yogurt is light and smooth.
- In a small saucepan, combine water, 1 tablespoon of orange juice (reserving the rest), and evenly sprinkle the gelatin over the liquid, tipping the saucepan to the side if necessary. Let bloom for one minute before heating the mixture over medium-low heat, whisking as necessary to help the gelatin dissolve, until all the gelatin has dissolved. This shouldn’t take longer than a minute. Turn the Mini Stand Mixer on low and pour in the hot gelatin mixture, then turn the speed up to medium and whisk until thoroughly combined.
- Transfer the yogurt mixture to 4 one-cup ramekins or something similar. Tap each ramekin on your counter a couple times to get any air bubbles out before smoothing the tops with a spatula or the back of a spoon. Place ramekins on a small baking sheet and cover with foil. Transfer to the fridge to set for at least two hours.
- Clean the small saucepan you were using earlier then heat the reserved orange juice with the maple syrup on medium-low heat, bringing it to a simmer and reducing it by half. This should take a few minutes. Remove from heat and cool at room temperature.
- Clean the bowl of your Mini Stand Mixer and place in the freezer to chill for 10 minutes. Remove from the freezer and scoop all the chilled, hardened coconut cream from the can, leaving the liquid behind. Fit the Mini Stand Mixer with the whisk attachment and whisk on high until coconut is smooth. Whisk in powdered sugar, salt, and vanilla extract until smooth. Remove the bowl from the Mini Stand Mixer and cover with plastic wrap. Transfer to the refrigerator to chill until ready to use.
- After two hours, take the ramekins out of the fridge and run your paring knife along the inner edges to loosen the set pudding. Jiggle the ramekin from side to side to release the pudding. Place a plate over the dish and invert to place the pudding on the plate. If the pudding doesn’t release, dip the ramekin in a bowl of hot water fro 20-30 seconds.
- Top the puddings with orange segments, syrup, a dollop of whipped coconut cream, and reserved orange zest. Serve and enjoy.
|Calories560Calories from Fat330|
|% DAILY VALUE|
|Calories from Fat330|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.