Coconut Milk Pudding
This old fashioned Homemade Coconut Pudding made with coconut milk and coconut cream is the perfect dessert because it is so creamy rich and delicious.
Servings: 2
Equipment
Ingredients
- 1/3 cup sugar
- 2 egg yolks
- 14 ounces lite coconut milk I use Trader Joe's
- 2 tablespoons coconut cream again, Trader Joe's recommended
- 2 tablespoon all purpose flour
- 1 tablespoons cornstarch
- pinch of salt
- 1 teaspoon coconut rum can substitute with vanilla if desired
- 1/2 cup sweetened coconut flakes optional
Instructions
- Combine 1/3 cup sugar and 2 egg yolks in the bowl of a stand mixer. Use the whisk attachment to combine until light and fluffy, about 5 minutes on medium high speed, while stopping the mixer every couple of minutes to scrape the bowl.
- While eggs and sugar and mixing, combine 14 ounces lite coconut milk and 2 tablespoons coconut cream in saucepan. Heat on low just until the liquid starts to scald and you see steam. Remove pan from heat.
- Add 2 tablespoon all purpose flour,1 tablespoons cornstarch, and the pinch of salt to the egg mixture and whisk until well combined, stopping the mixer and scraping as needed.
- With the mixer running on low speed, add a small amount of the hot coconut milk to the egg mixture and combine well to temper the egg. Once it is well mixed, add a little more milk, mix, and repeat until all of the milk has been added. Transfer the entire mixture from the bowl back to the pot and heat on medium low heat, whisking frequently, until thickened, about 5-10 minutes. Stir in 1 teaspoon coconut rum.
- To toast your 1/2 cup sweetened coconut flakes, add them to a large pan and cook over low heat, stirring frequently, until golden brown. Once the coconut starts to brown, stir more frequently to avoid burning. Alternatively, you can spread them out in a thin layer on a baking sheet and toast in a 300°F oven until lightly brown, stirring frequently to prevent burning.
- Serve pudding warm or cold. You can either mix the toasted coconut in with the pudding or you can serve it on top.
Video
Notes
Yields 2 cups. Note: I forgot to show the coconut rum in the video but it indeed was added.
- Good quality eggs with large, rich, orange yolks make all the difference in this coconut pudding recipe.
- It is very important that you beat the egg yolks and sugar until very light in color and fluffy. Don't cheat on this step.
- You can use a hand mixer or a stand mixer, but I do not recommend mixing my hand.
Nutrition
Calories: 382kcal | Carbohydrates: 55g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 195mg | Sodium: 71mg | Potassium: 145mg | Fiber: 2g | Sugar: 41g | Vitamin A: 260IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 1.5mg