Coconut Pudding Dessert
Creamy chilled coconut pudding set on the stovetop and finished with toasted coconut
PRINT PINServings 6
INGREDIENTS
Pudding
- 2 cups full fat coconut milk
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp fine salt
- 1 tsp vanilla extract
- 1/2 cup shredded coconut.
Topping
- 1/3 cup toasted shredded coconut
- whipped cream for serving.
INSTRUCTIONS
Cook Pudding
- whisk granulated sugar
- cornstarch
- and salt in a medium saucepan until evenly combined
- whisk in coconut milk and whole milk until smooth with no lumps
- place over medium heat and cook while whisking constantly until thickened and gently bubbling.
Finish And Chill
- cook 1 to 2 minutes more while whisking to remove any starchy taste
- remove from heat and stir in vanilla extract and shredded coconut
- pour into 6 ramekins or small cups and press plastic wrap directly on the surface to prevent a skin
- chill until fully set and cold about 2 hours then top with toasted coconut and whipped cream before serving.
Notes
1. Use all coconut milk for a dairy free version; replace cornstarch with equal amount of tapioca starch for a silkier set; adjust sugar up or down by 2 tbsp to taste; bloom 1 tsp powdered gelatin in 1 tbsp water and stir in off heat for a firmer sliceable set
Nutrition
Calories: 260kcal | Carbohydrates: 27g | Protein: 3g | Fat: 16g