Ruby Dragonfruit Velvet
This vibrant chilled dragonfruit pudding gets its silky texture from whole milk and fresh lime. It sets in small glass cups for a bright, cooling summer treat.
Cook: 10 min · Serves 4 · Difficulty: Easy · Categories: Dessert, Gluten-Free
Why this is good to eat
Red dragonfruit packs antioxidants and fiber without piling on heavy calories. Paired with dairy, it gives you a light dessert with natural calcium that feels rich without relying on heaps of refined sugar. Keeps well in the fridge for hot afternoons.
Ingredients
- 2 large red dragonfruits
- 1.5 cups whole milk
- 0.5 cup heavy cream
- 3 tablespoons cornstarch
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice
- 2 tablespoons unsweetened shredded coconut
- 4 fresh mint sprigs
Instructions
- Slice 2 large red dragonfruits in half lengthwise, scoop the magenta flesh out with a spoon, cut 0.5 cup of fruit into neat small cubes for garnish, and place the remaining fruit into a blender.
- Blend the dragonfruit on high speed for 30 seconds until completely smooth and liquid, yielding roughly 1.5 cups of puree.
- In a small mixing bowl, stir 3 tablespoons cornstarch into 0.5 cup whole milk with a spoon until completely dissolved with no lumps remaining.
- Pour 1 cup whole milk, 0.5 cup heavy cream, and 3 tablespoons honey into a medium saucepan set over medium-low heat, stirring for 3 minutes until the liquid becomes warm.
- Give the milk and cornstarch mixture a quick stir, then pour it into the warm milk mixture in the saucepan, stirring continuously over medium heat for 4 minutes until thick and glossy like warm pudding.
- Take the saucepan off the heat, then stir in 1.5 cups dragonfruit puree, 1 teaspoon vanilla extract, and 1 tablespoon lime juice until the color is evenly vibrant pink throughout.
- Divide the warm mixture evenly among 4 individual dessert glasses, cool on the counter for 15 minutes, then refrigerate for at least 2 hours until firmly set.
- Remove the glasses from the refrigerator and garnish each portion with the reserved 0.5 cup diced dragonfruit, 2 tablespoons unsweetened shredded coconut sprinkled across the tops, and 4 fresh mint sprigs placed on each glass. Serve chilled.
Frequently Asked Questions
How do I make Ruby Dragonfruit Velvet?
Blend fresh red dragonfruit into a smooth puree and gently heat whole milk with cream, honey, and cornstarch until thickened. Stir the dragonfruit puree, vanilla, and lime juice off the heat, then chill the mixture in serving cups until set.
How long does it take to make this recipe?
Active prep and cooking take about 15 minutes total. You will then need to chill the dessert in the refrigerator for at least 2 hours to let it set to a spoonable consistency.
How many servings does this recipe make?
This recipe yields 4 individual dessert cups. You can easily double every ingredient if you need to serve a larger group.
Is this recipe vegetarian?
Yes, it is strictly vegetarian and relies on cornstarch rather than animal-derived gelatin for thickening. It uses fresh fruit, honey, and dairy milk.
Can I make this ahead of time?
Yes, it keeps well covered in the refrigerator for up to 3 days. Add the fresh fruit cubes, shredded coconut, and mint sprigs right before serving to keep them fresh.