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:
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!