Coconut Pudding

Coconut

Coconut pudding is silky, creamy and delicious. It is a nice dessert to complement any meal. It gets its flavor from coconut milk and shredded coconut. It is also very easy to make.

We will be thickening this pudding with egg yolks and a bit of cornstarch. It is important that you temper the egg yolks before you add them to the milk or they will scramble. You do this by whisking in a little bit of hot liquid into the yolks. This will heat them enough that they will not cook in the pudding.

Don’t throw away your remaining egg yolks. You can use them for other recipes so go ahead and freeze them.

You can use this coconut pudding as a filling for pie if you would like. It will work beautifully.

Here is what you need for this exquisite and exotic coconut pudding recipe:

Serves six
2 cups whole milk
1 cup heavy cream
1 cup coconut milk
2/3 cup sugar
4 egg yolks
¼ cup cornstarch
¼ cup butter
3 tsp vanilla
1 ½ cup sweetened, shredded coconut

Place milks and cream in a heavy pan. Add the sugar and mix well. Bring to a soft simmer.

In a separate bowl, whisk the yolks and cornstarch. Add some of the hot liquid and whisk briskly. Pour
the egg mixture into the milks and whisk constantly until pudding thickens.

Add the butter and whisk until melted. Add the vanilla. Mix well. Turn off the heat and mix in the
coconut. Pour the pudding into individual ramekins. Cover each one with plastic wrap, placing directly
on the top to prevent a crust from forming. Refrigerate for at least 6 hours.

Serve with a doll-up of unsweetened, whipped cream and some shaved chocolate. Enjoy!

Print the Coconut Pudding Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

2 Comments

  • April 20, 2012

    hani

    Hi if you use as coconut pie filling do have to bake it or not thank you love your recipes.

  • April 21, 2012

    theFrugalChef

    Hi Hani!
    I have no idea! Sorry! Thank you for stopping by!
    Mary Ann

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