Description
A rich and creamy coconut cream pudding made with toasted shredded coconut, whole milk, and coconut milk. This dessert combines the tropical flavor of coconut with a smooth, custard-like texture, topped with crunchy toasted coconut and optional whipped cream for an unforgettable treat.
Ingredients
Scale
Dry Ingredients
- â…“ cup (40g) cornstarch
- ¾ cup (150g) granulated sugar
- ½ teaspoon salt
Liquid Ingredients
- 2 cups (480ml) whole milk
- 1 cup (240ml) canned coconut milk (full-fat)
- 4 large egg yolks
Additional Ingredients
- 1 tablespoon unsalted butter
- 1½ teaspoons vanilla extract
- 1½ cups (120g) sweetened shredded coconut, divided
- Optional: whipped cream, for topping
Instructions
- Toast the Coconut: Preheat your oven to 350°F (175°C). Spread 1 cup of the shredded coconut evenly on a baking sheet. Toast for 5 to 8 minutes, stirring occasionally until golden brown. Set aside to cool.
- Mix Base Ingredients: In a medium saucepan, whisk together the cornstarch, sugar, and salt. Gradually whisk in the whole milk and canned coconut milk until the mixture is smooth and free of lumps.
- Temper the Eggs: In a separate bowl, whisk the egg yolks. Slowly add about ½ cup of the warm milk mixture into the egg yolks while whisking constantly to prevent curdling. Then pour this tempered egg mixture back into the saucepan with the rest of the milk mixture.
- Cook the Pudding: Place the saucepan over medium heat and cook the mixture, whisking continuously, until it thickens and starts to bubble, which should take about 6 to 8 minutes. This step ensures a smooth and creamy pudding base.
- Finish the Pudding: Remove the saucepan from the heat. Stir in the unsalted butter, vanilla extract, and the remaining ½ cup of untoasted shredded coconut until fully incorporated.
- Chill: Pour the pudding into individual ramekins or glasses. Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours to fully set and chill the pudding.
- Serve: Before serving, top each pudding with the toasted coconut and optionally a dollop of whipped cream for added richness and texture.
Notes
- Toasting the coconut adds a deep, nutty flavor and a crunchy texture that complements the creamy pudding.
- Be sure to whisk constantly during cooking to prevent lumps and sticking.
- Cover the pudding surface with plastic wrap while chilling to avoid a skin forming.
- Using full-fat coconut milk enhances the creaminess and coconut flavor.
- Serve chilled for the best texture and taste.
