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Hi there, it’s Jim, welcome to my recipe website. Now, I’m gonna show you how to prepare a special dish, halloween bloody eye representing coconut milk and banana pudding with twist of beetroot sauce. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Halloween Spooky Bloody Eye Ball Representing coconut milk and banana pudding with chocolate crumb lens and beetroot sauce Recipe. Give your rice pudding an exotic twist with coconut milk and fresh mango. My daughter hated rice pudding until I made this now she tells everyone about it. I made this and added a few twists of my own but anyone that wants to impress please make this.

Halloween Bloody Eye Representing Coconut Milk and Banana Pudding with twist of Beetroot Sauce is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Halloween Bloody Eye Representing Coconut Milk and Banana Pudding with twist of Beetroot Sauce is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have halloween bloody eye representing coconut milk and banana pudding with twist of beetroot sauce using 27 ingredients and 42 steps. Here is how you can achieve that.

The ingredients needed to make Halloween Bloody Eye Representing Coconut Milk and Banana Pudding with twist of Beetroot Sauce:

1. Take For Coconut Milk Pudding(eye ball)
2. Make ready 11/2 cup Milk
3. Prepare 2 Cardamom
4. Make ready 3 drops Vanilla essence
5. Make ready 3 tsp Sugar
6. Take 1 1/2 tsp. Gelatin (powdered)
7. Prepare 2 cups grated coconuts
8. Take For beetroot sauce:
9. Get 2 medium sized Beetroots
10. Take 1 cup Sugar
11. Take 1 tsp. Cornstarch
12. Prepare 2 tsp. vanilla essence
13. Take For eye ball (green outer thin layer)
14. Prepare 5 no's bananas
15. Prepare 1 cup fresh thick milk
16. Prepare 2 tsp. elaichi
17. Take 1/4 cup castor sugar
18. Take 2 tbsp. gelatin powder
19. Make ready green food colour as required
20. Take for the bloody eye lens:
21. Make ready 3 tbsp. cocoa powder
22. Take 1/2 cup castor sugar
23. Take 3 drops vanilla essence
24. Prepare 1 cup blended biscuits(Oreo)
25. Prepare 15 no's of peanuts
26. Prepare 20 no's of cashews
27. Get 15 no's of almonds

It's a simple dessert made with coconut milk and is often served at luaus, weddings, and. This banana in coconut milk recipe is delicious just as it is but if you're feeling creative or want to make it more substantial, try topping it with seeds In a medium saucepan, bring the coconut milk to a gentle boil. Add the sliced bananas and reduce the heat to a simmer. Stir the coconut sauce into the cooked rice until the sauce is completely absorbed.

Steps to make Halloween Bloody Eye Representing Coconut Milk and Banana Pudding with twist of Beetroot Sauce:

1. For the eye ball (white):
2. Take gelatin (powdered/gelatin sheets) and leave it to bloom in to the cold water. (As per the quantity of mixture)
3. In a large sauce pan add fresh thick coconut milk and bring it on a medium low heat.
4. Once the coconut milk has come to boiling temperature add fresh thick milk and stir continuously for about a minute.
5. Once the mixture is in a state of boiling add in the castor sugar and stir well.
6. Add in the brown sugar and mix well.
7. Bring the mixture to a medium high heat and add cardamom to give an umami flavor to it.
8. Stir once again and take off the heat.
9. Add in few drops of vanilla essence and combine well.
10. And set aside to rest on a room temperature
11. For the eye ball layer:(geerny)
12. Leave gelatin to bloom in cold water for about a minute.
13. Blend bananas to a smooth paste.
14. Take a large sauce pan, add in the fresh thick milk and bring it on a medium low heat.
15. Then add in the blended banana puree and combine well.
16. Add in the green food colour and few drops of vanilla essence. (I just wanted to give this eye lens a greeny HALLOWEEN kind of look; you can also play with colours by giving it a black or brown kick, you can also use rose ESSENCE OR ELAICHI FLAVOR TO IT.)
17. Stir the mixture for about a minute.
18. Take it off the heat and set aside to rest on to the room temperature.
19. For the eye lens(black/brown)
20. Blend in some Oreo biscuits or (ginger biscuits/homemade) and set aside.
21. In a small sauce pan roast almonds, cashews, walnuts and peanuts until light golden brown. (Can add ghee as per preference)
22. Make desired eye shaped balls manually. and keep aside
23. Add in the boiled fresh milk, cocoa powder and combine well in to a texture mixture.
24. Remove the mixture from the heat and leave it on room temperature.
25. Blend the roasted nuts and keep aside.
26. Stir continuously for about a minute till it reduces and thickens to right consistency.
27. Bring the mixture to a boil by adding the cornflour mixture steadily, so that there is no matter of any clumps.
28. Now in large sauce pan on medium low heat, add the blended puree and stir well.
29. Filter the mixture in a bowl and set aside.
30. In a medium bowl grate the beetroots and keep aside.
31. Add corn flour and water in a small bowl and mix well.set aside.
32. Now blend the grated beetroots to a fine pate.
33. Blend chikki(mixture of peanuts and jaggery) to give a nice crunchiness to the mixture.
34. Take a large bowl add in the blended biscuits, roasted nuts, and mixture of peanuts and jaggery and mix well.
35. Add in the boiled fresh milk, cocoa powder and combine well in to a texture mixture.
36. For plating:
37. Place the coconut pudding on the side of plate gently.
38. Now place the eye ball another layer (greeny) on top of it.
39. Keep a knife with touch of beet sauce on it, looking to be like blood
40. Now drop some of beet sauce on edges of the eye ball, feeling to be like blood oozing out of eye ball after horror.
41. Serve it cold
42. Now u can enjoy some tasty spooky pudding eye balls on #Halloween day.it was my first ever Halloween recipe and enjoyed a lot with this and had a great fun.

Add the sliced bananas and reduce the heat to a simmer. Stir the coconut sauce into the cooked rice until the sauce is completely absorbed. Make-Ahead Rice: To the rice ahead, cover the bowl tightly with plastic wrap just after mixing it with the coconut milk and place in the fridge. Add banana slices and reduce heat to low. Add sago and cook, stirring, until sago pearls are transparent.

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