Rich and filling, this coconut pudding is delectable. Add shredded coconut and a sprinkle of cinnamon or cardamom as garnish.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 2 cups coconut milk
- ⅓ cup white sugar
- 2 tablespoons cornstarch
- 2 tablespoons butter
- 2 egg yolks
- 1 teaspoon coconut extract
Instructions
- Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Cook, whisking continuously, until thickened, about 4 to 7 minutes.
- Pour pudding into individual portions and chill before serving, at least 15 to 20 minutes.
- This dessert is good warm or cold, however, refrigerating thickens it considerably.
- If coconut-flavored cornstarch is available, use 2 tablespoons instead of regular cornstarch with extract.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 26 g |
| Sodium | 60 mg |
| Sugars | 17 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I used this as a filling in a coconut cake. I used an extra tablespoon of cornstarch, & omitted the extract. It was perfect. I will be making it again
Good recipe. I found that it helps to dilute the cornstarch in some water prior to pouring into the coconut mixture. When I hadn’t, I found little balls of the cooked cornstarch in my pudding. Also, if making filling for a pie, add one more tablespoon of cornstarch. It will hold it’s shape better.
Delicious and easy to make!
3.21.20 Little on the sweet side for us (personal taste), but that’s easy enough to take care of in the future. Few ingredients, certainly is quick and easy to make, and the taste is somewhere between coconut and vanilla pudding (IMO). Thanks for sharing your recipe.