Description
A delicious, creamy pudding featuring toasted coconut and vanilla, perfect for coconut lovers.
Ingredients
Scale
- 1/3 lb (approximately 5 tablespoons) unsalted butter
- 1/3 cup cornstarch
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 cup sweetened shredded coconut (toasted)
Instructions
- Preheat your oven to 350°F (175°C) and spread the sweetened shredded coconut on a baking sheet. Toast for 5–8 minutes until lightly golden and fragrant.
- In a medium saucepan, combine cornstarch, granulated sugar, and salt. Slowly whisk in whole milk to avoid lumps.
- Heat the mixture over medium heat, whisking constantly until thickened and bubbling (6–8 minutes).
- In a small bowl, lightly beat egg yolks and gradually add a few tablespoons of hot milk mixture to temper. Stir this back into the saucepan.
- Cook for an additional 2–3 minutes until thickened to pudding consistency. Remove from heat.
- Stir in unsalted butter until melted, then add extracts and fold in about 3/4 cup of toasted coconut.
- Pour into bowls or a dish, cover with plastic wrap touching the surface, and chill for at least 2 hours until set.
- Before serving, top with reserved toasted coconut and optional whipped cream or cherry.
Notes
For a dairy-free version, replace whole milk with almond or coconut milk. To lower sweetness, adjust sugar. Enjoy with fresh fruit toppings if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg
Keywords: pudding, coconut, dessert, easy recipe, chilled dessert