Description
A smooth and creamy coconut pudding that is perfect as a light dessert or snack.
Ingredients
Scale
- 1 can (400 ml) coconut milk (full-fat preferred)
- 1 cup heavy cream
- ¾ cup sugar
- ¼ cup cornstarch
- 4 egg yolks
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine coconut milk, heavy cream, sugar, and a pinch of salt over medium heat in a saucepan. Stir until the sugar dissolves.
- Whisk together cornstarch and egg yolks in a separate bowl until smooth.
- Gradually add the hot coconut mixture to the egg yolks while whisking constantly to temper them.
- Return the mixture to the saucepan and cook, stirring constantly until it thickens.
- Remove from heat and stir in shredded coconut and vanilla extract.
- Pour into serving dishes and let cool before refrigerating until set. Serve chilled.
Notes
Heat slowly to dissolve sugar and avoid scalding. Tempering stops the yolks from scrambling. Keep stirring when cooking the final mix for even thickening.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 165mg