Rice Pudding



On the last day of our vacation in August, we arrived Virginia very early in the morning very tired – after an exciting week in Florida- and very hungry too. Le hubs cousin -who had been longing to host us-  treated us to a breakfast buffet at a nice Indian restaurant. The food was really good, and for dessert I had rice pudding. I’ve been longing to make my own rice pudding since then. Few weeks ago I did even though I’ve been too lazy to blog.

Looking at the pictures now, I can taste the coconut milk in the rice pudding, the Sorrel and date syrup and the orange slices at the side.






Serves 8

•       4 cups cooked jasmine  rice (I used basmati as I didn’t have any jasmine rice at home) 

•      4 cups coconut milk

•      1 Cup condensed Milk

•      2 Eggs

•      1 tsp grated nutmeg

•       1/4 tsp Cinnamon

•      1 tsp cloves

•        1 tbsp Vanilla extract

•      1/4 cup sugar (optional)

•      1/4 tsp salt

•      1 tbsp lemon juice  (optional)



–      In a pot, add 3 cups of hot water to pre- cooked rice, cook on medium heat, add, cloves , nutmeg. * Jasmine rice is preferred because it gets mushy when it is cooked and has great texture.  I had to mash up my rice a bit because is used Basmati rice.

–      Add Coconut milk and condensed milk. Turn down the heat and let it simmer. Add  sugar, salt, and lemon juice. Stir well and leave to simmer for 5 minutes.

–       Break egg and whisk with vanilla extract,  add the egg to pudding and stir in properly. Let it simmer for about 1 minute and turn off the heat.


•      1/8 cup dried sorrel leaves (also called zobo leaves)

•      1 cup sugar

•      1 cup sugar

•      *Chopped pitted dates or raisins

Boil the sorrel leaves in water, once boiled, remove the leaves from the water, add sugar and leave to boil till the water reduces to a thin syrup,  add chopped dates or raisins and turn off the heat.




Serve warm or cold.

Mango Syllabub


Nothing major, just another way a mango junkie is expressing her love for mango




•    Condensed milk

•    *Coconut milk

•    Mango Juice/Smoothie

•    Heavy Whipping Cream

•    Lemon  juice

•    *Rum

•    Vanilla extract

*optional items


Spoon them into cup in this order

Bottom layer
Condensed milk and Coconut milk mix

Middle Layer
Mango Juice / Smoothie

Top Layer

Whipping Cream topped with a wild berry!
Add a dash of lemon or some *rum to the heavy cream while whipping. Add some vanilla extract.  Let it rest in a fridge for about 30 minutes be putting on the mango.

Leave in the freezer for 30 mins – 1 hr to set. That’s all, simple dessert



Tres Leches Cake

About a week ago I played host to 3 of my cousins who came for a brief visit to Nigeria. They requested Banga Soup and so I was pretty sure i had the main course covered. One of them had had small chops the week before and she couldn’t stop raving about it, so after church on Sunday,  we bought Small chops and Asun from one of the food vendors. The day before I was thinking of what to make for desserts, one of the girls I learnt is an amazing baker, so I knew if I was to make a cake, it would be something she would love. I certainly didn’t want to over do it. I wanted to do something simple yet delicious and perfect for dessert.

So gbam  I went for Tres Leches.


Tres Leches is a Sponge Cake that is made up of 4 types of milk, though it literally translates as 3 Milk Cake. Most recipes I saw use Whole Milk but I substituted it with coconut milk.



For the Cake (makes an 8″ cake)

•   1 Cup  Cake flour

•   5 Eggs (Separate Yolks from Whites)  

•   1/2  Cups Granulated White Sugar

•   1/8 Cup Granulated White Sugar 

•   2 tsp baking Powder

•   1/4  tsp Salt

•   1/4 Cup Melted Butter 

•   2  tbsp coconut oil

•   2 tbsp  Milk

•   2 tsp Vanilla Extract

Milk Mix and frosting

•   1 Can  sweetened condensed milk (about 14 oz or 400 ml)

•   1 1/4 cup Coconut  milk (250 ml)

•   1/2 cup evaporated milk (125ml)

•   1 tbsp vanilla extract

•   1 1/2 cups Heavy Whipping Cream

•   1/2 cup icing sugar.


–   Grease and flour a 8 x 12 inch pan.

–   Preheat the oven to 350 degrees F (175 degrees C).

–   Separate 5 eggs, and beat the egg whites in a large mixing bowl and add 1/8 cup Sugar.  Beat till medium peaks and set aside.

–   Beat the egg yolks together with the rest sugar till pale yellow. Stir in the 1 teaspoon vanilla. Add melted butter and oil

–   Sift the flour and salt and baking powder together, and stir it into the egg yolk mixture, alternating with the milk as you stir it in.

–   Fold in the egg white into the mixture carefully. ( to do this, you use a spatula and careful stir in from bottom to the top in a folding motion.)

–   Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done.

–   Poke the cake severally with a fork and  leave the cake to cool completely .

–   Blend the sweetened condensed milk, evaporated milk, coconut milk, and 1 tablespoon vanilla. Pour this mixture over the cooled cake. Leave it in the fridge over night or at least five hours.

To make Frosting

Whip the heavy cream with icing sugar and a teaspoon of vanilla extract till stiff peaks. Frost the cake top with your favorite toppings.