Ingredients

• 1 cup of grated ginger
• 1 cup of sugar
• 2 tablespoons of cornstarch
• 1 cup of coconut milk
• 1 teaspoon of vanilla extract
• Pinch of salt
• Optional: Fresh mint leaves for garnish

Instructions

1. In a medium saucepan, combine the grated ginger and sugar. Cook over medium heat, stirring until the sugar dissolves.
2. Add the coconut milk to the mixture and bring to a gentle boil.
3. In a small bowl, mix the cornstarch with a little cold water to create a slurry, then gradually add it to the boiling mixture while stirring continuously.
4. Reduce the heat and simmer for another 5-7 minutes until the mixture thickens.
5. Stir in the vanilla extract and salt, then remove from heat.
6. Pour the mixture into serving cups and allow it to cool at room temperature, then refrigerate until set.
7. Serve chilled and garnish with fresh mint leaves if desired.

FAQ

Can I use ground ginger instead of fresh ginger?

Yes, you can use ground ginger, but the flavor and texture may be different. Use about 1 tablespoon of ground ginger as a substitute for 1 cup of grated ginger.

Is this dessert vegan?

Yes, this dessert is vegan as it uses coconut milk and does not contain any animal products.

How long can I store this dessert?

This dessert can be stored in the refrigerator for up to 3 days.

Can I make this dessert without sugar?

Yes, you can substitute sugar with a sweetener of your choice that fits your dietary needs, such as honey or agave syrup.

What can I use as a garnish for this dessert?

Fresh mint leaves are a great option for garnishing this dessert. You can also use crushed nuts or coconut flakes.

Can this dessert be served warm?

While it is typically served chilled, you can enjoy it warm as well, though it will have a different texture.

Is this dessert gluten-free?

Yes, all the ingredients in this recipe are gluten-free.

Can I double the recipe?

Absolutely! You can easily double the ingredients to make a larger batch for gatherings or special occasions.