Coconut Pudding
User Reviews
5
21 reviews
Excellent
Coconut Pudding
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Coconut Pudding combines toasted shredded coconut with a creamy custard made of coconut milk, regular milk, cornstarch, sugar, and egg. The result is a smooth, thick pudding infused with coconut and vanilla, topped with extra toasted coconut for texture and flavor contrast. It chills until set, offering a comforting dessert with a gentle coconut taste.
Description
Coconut Pudding uses toasted shredded coconut to bring a nuttier flavor to a sweet custard base made from coconut milk, regular milk, cornstarch, sugar, and egg. The cornstarch thickens the mixture gently as it cooks on the stove while constant whisking ensures a smooth texture without lumps. Butter, coconut extract, and vanilla extract enrich the pudding with subtle complexities.
Once cooked, the pudding is strained to remove any unwanted bits and then chilled with plastic wrap touching its surface to prevent a skin from forming. It is served cold, often topped with whipped cream and additional toasted coconut, which adds a slightly crisp texture and deeper coconut aroma.
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Ingredients
- ½ cup sweetened shredded coconut toasted
- 1 cup coconut milk
- 1 cup milk
- 2 tbsp cornstarch
- 3-4 tbsp white sugar to taste
- ¼ tsp salt
- 1 egg
- 1 tbsp butter unsalted
- ¼ tsp coconut extract
- ¼ tsp vanilla extract
Instructions
- Place the coconut in a large dry skillet over low heat; cook, stirring often, until golden brown and toasted, about 7-10 minutes. Make sure to keep an eye on it so it doesn't burn!
- In a medium bowl, beat the egg with a hand mixer until frothy and paler in color, about 2 minutes.
- Add the milk and coconut milk then whisk well to combine.
- Pour the cornstarch, sugar, and salt into a large saucepan.
- Pour the liquid into the saucepan and whisk well. Cook the mixture over medium heat, whisking nearly constantly, until the mixture thickens, about 5-7 minutes.
- Remove from the heat and stir in the butter, coconut extract, and vanilla. Let the pudding cool for a couple of minutes.
- Pour through a fine sieve into individual serving dishes. Place some saran wrap directly on top of the pudding to prevent a film from forming.
- Refrigerate until ready to serve, at least 1 hour.
- Serve topped with whipped cream and a spoonful (or two) of the toasted coconut. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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