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Coconut Pudding

A recipe for Coconut Pudding from the cookbook, Culinaria China.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 4 Servings
Course: Dessert
Cuisine: Chinese

Ingredients

  • 1 1/4 cups (300 ml) milk
  • 1/2 cup (100 grams) granulated sugar
  • Large piece unwaxed lemon peel
  • 2 tablespoons cornmeal
  • 1/2 cup (120 ml) coconut milk
  • 4 egg yolks lightly beaten

Instructions

    Cup of Yum
  1. In a medium saucepan, whisk together the milk and sugar over medium heat. Add the lemon peel and slowly bring to a boil, stirring often. Remove from heat and allow to cool to room temperature. Discard the lemon peel.
  2. In a medium bowl, stir together the cornmeal and coconut milk. Beat in the egg yolks until frothy.
  3. Place the saucepan back over low heat. While continuously whisking, slowly pour the coconut milk egg mixture into the saucepan. Stir constantly until the mixture has thickened.
  4. Pour into four small bowls and allow to cool to room temperature before serving.