Samoan Italian chef Dora Rossi shares her signature Christmas puligi with Coconut and Vanilla Bean Crème Anglaise recipe. This vegan steamed spice pudding uses plant-based ingredients.
Plant-based Samoan Puligi with Coconut and Vanilla Bean Crème Anglaise Recipe
Ingredients for the pudding:
DRY
3 ½ cups self raising flour
2 tsp baking soda
3 tsp cinnamon
3 tsp all spice
½ tsp salt
WET
1 cup coconut oil
1 cup agave or maple syrup
1 medium size ripe papaya deseeded
1 cup coconut cream
tsp vanilla extract
1 cup water
Method for the pudding:
Mix all the dry ingredients and set aside.
In a blender, mix all the wet ingredients, then combine wet and dry ingredients and whisk gently until combined.
Steam your pudding for 1 hr ½ or until an inserted skewer comes out clean.
Ingredients for the crème anglaise:
¾ cup coconut water
1 cup coconut cream
4 Tbs agave or maple syrup
4 ½ tsp cornstarch
Pinch of salt
½ tsp vanilla bean paste
Pinch of ground turmeric for color
Method for the crème anglaise:
Make a thickening paste with the cornstarch and a little cold coconut cream. Set aside
Pour all the wet ingredients into a pot and bring to heat without boiling.
Add the cornstarch mix and whisk.
Serve warm with a hot cup of koko Samoa and enjoy with loved ones.
