Description
A luxurious, restaurant-quality toasted coconut pudding that balances rich coconut milk with nutty toasted flakes for a perfect tropical treat.
Ingredients
Scale
- 1 cup Sweetened Shredded Coconut (divided)
- 2 cups Whole Milk
- 1 can (13.5 oz) Full-Fat Coconut Milk
- 3/4 cup Granulated Sugar
- 1/4 cup Cornstarch
- 4 Large Egg Yolks
- 1/4 teaspoon Salt
- 1 tablespoon Unsalted Butter
- 1 teaspoon Pure Vanilla Extract
Instructions
- Toast the shredded coconut in the oven at 325°F until golden brown.
- Whisk sugar, cornstarch, salt, and egg yolks into a paste.
- Heat milk and coconut milk in a saucepan until simmering; stir in half the toasted coconut.
- Temper the egg mixture by slowly adding hot milk while whisking, then return everything to the pot.
- Cook over medium heat until thickened, whisking constantly.
- Remove from heat and stir in butter and vanilla.
- Strain through a sieve and chill for at least 4 hours with plastic wrap touching the surface.
Notes
Rich in tropical flavor, gluten-free, naturally vegetarian, and easily adaptable for vegan diets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 340 kcal