This is an economical dessert, but it is served in delicate parfait glasses and decorated with toasted coconut, so it is great for entertaining. Once you have mastered the basic pudding method, you can go any way you like with flavors. This coconut version is truly delicious.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- Two 13.5-ounce cans coconut milk
- 4 large egg yolks
- 2 teaspoons coconut extract
- 2 tablespoons salted butter
- Unsweetened whipped cream, for serving
- 3/4 cup toasted coconut
Instructions
- In a medium saucepan, whisk together the brown sugar, granulated sugar, cornstarch and salt.
- In a pitcher, whisk together the coconut milk and egg yolks. Pour into the pan with the sugar mixture and stir to combine. Stir in the coconut extract.
- Turn the heat to medium and cook, stirring, until thick and bubbly, about 10 minutes. Add the butter, stirring until it melts, then remove the pan from the heat. Transfer to six serving glasses and chill until cold, about 1 hour.
- Top with the whipped cream and sprinkle over the toasted coconut to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 555 |
| Total Fat | 38 g |
| Saturated Fat | 31 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 1 g |
| Sugar | 44 g |
| Protein | 5 g |
| Cholesterol | 135 mg |
| Sodium | 218 mg |
Reviews
Made this pudding last night. It was delicious but… It was too sweet even for me! Next time I’m going to do a little parfait thing… pudding – toasted coconut, more pudding – more toasted coconut – whipped cream – more toasted coconut! I’m hoping that it will add more coconut flavor as well as making the consistency a little more interesting.
Good coconut flavor and consistency but much too sweet for my taste. I would cut the amount of sugar in half.
I made this pudding this week and it came out perfectly and delicious! I wonder if the person below, who said it didn’t set up properly, used “carton” coconut milk instead of canned coconut milk, which is specifically formulated for cooking, not drinking. To thicken it, if that happens again, don’t add whipped cream. Put the pudding back on the stove and add a slurry of more corn starch mixed in a cup with a little more coconut milk, or any milk. Cook again until thickened. Try a Tablespoon of cornstarch at a time with a teaspoon or two of milk, cooking until the consistency is what you’re looking for.
I followed the instructions as provided. The flavor was amazing but I was very disappointed the pudding never fully set and remained soupy. I even made an attempt to fold in some Whipped cream. It helped but it was still not thick enough to make the expected pudding consistency.