Milk Pudding Cubes #recipe from Molly MacRae

 

Pudding cubes? Yep. Not only are they fun to eat, but they’re cute, they're inexpensive to make, and they only require four ingredients. There’s no standing over a hot stove and stirring for what seems like forever, either, because the pudding thickens in a matter of minutes.

Not interested in cubes? No problem. It’s pudding, so you can put it in bowls. Here’s the same basic recipe, but doubled, from Dairy Farmers of Canada. The dairy farmers suggest adding vanilla or other extracts for a little more flavor. They make it look very pretty by serving it in glass bowls with things like pistachios, rose petals, berries, and pomegranate seeds sprinkled on top.

 

Milk Pudding Cubes

Adapted from Tiffy Cooks

Makes 24 or 25

 

Ingredients

2 1/3 cups milk (500 ml), divided

1/4 cup sugar (50 g)

1/4 cup cornstarch (50 g)

1 c shredded coconut (40-50 g depending on your coconut shreds)

Optional bonus ingredient: 1 tsp coco powder

 

Directions

Line a loaf pan with parchment paper or plastic wrap.

Pour half the milk into a bowl. Add the cornstarch and whisk until combined. Pour the rest of the milk into a saucepan with the sugar. Heat and stir over medium low until sugar is dissolved, 1 to 2 minutes.

Slowly stir the milk/cornstarch mixture into the saucepan. Increase heat to medium and continue stirring until mixture is thickened and almost won’t drip off your spoon or rubber spatula.

Pour mixture into prepared pan. Cover loosely and refrigerate until cold, 1 to 2 hours.

While pudding chills, toast shredded coconut in a skillet or toaster oven. Option—crush the toasted shreds. Option—mix some of the toasted coconut with cocoa powder.

When chilled, lift pudding from pan and cut into 24 or 25 cubes. Coat cubes with coconut. Eat!

 Coming in June 2025!

There’ll be Shell to Pay

Haunted Shell Shop book 2

 

When she’s not selling seashells by the North Carolina seashore from her shell shop, Maureen Nash is a crime-solving sleuth with a ghost pirate for a supernatural sidekick . . .

Maureen is still getting used to life on Ocracoke Island, learning how to play the “shell game” of her business—and ghost whispering with the spirit of Emrys Lloyd, the eighteenth-century Welsh pirate who haunts her shop, The Moon Shell. The spectral buccaneer has unburied a treasure hidden in the shop’s attic that turns out to be antique shell art stolen from Maureen’s late husband’s family years ago.

Victor “Shelly” Sullivan and his wife Lenrose visit the shop and specifically inquire about these rare items. Not only is it suspicious that this shell collector should arrive around the time Maureen found the art, but Emrys insists that Sullivan’s wife is an imposter because Lenrose is dead. A woman’s corpse the police have been unable to identify was discovered by the Fig Ladies, a group who formed an online fig appreciation society. They’re meeting on Ocracoke for the first time in person and count Lenrose among their number, so the woman can’t possibly be dead.

But Lenrose’s behavior doesn’t quite match the person the Fig Ladies interacted with online. Now, Maureen and Emrys—with assistance from the Fig Ladies—must prove the real Lenrose is dead and unmask her mysterious pretender before a desperate murderer strikes again . . .

Haunted Shell Shop book 1

 

Writing as Margaret Welch

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.