Coconut Pudding
I wanted to make something creamy for Valentine’s Day. Something that reminded me of the inside of a decadent coconut truffle minus the chocolate. Coconut Pudding came to mind.
The pudding is so creamy and delicious. I served it in heart shaped ramekins topped with raspberries for Valentine’s Day but it is beautiful served in a large crystal bowl.
Coconut Pudding will be perfect for Easter, too. Serve the pudding in oval ramekins, top it with toasted coconut and place chocolate Easter eggs over the coconut to resemble a bird’s nest.
One thing I know for sure is that whichever way you present your Coconut Pudding, I am sure your family and friends will be happy. Samuel could not stop eating it and my friend Nicky started with “I’m only going to have one bite” and ate the entire dish.
| Coconut Pudding | Print |
- ⅔ cup (5.10 ounces) sugar
- ¼ cup (1.10 ounces) cornstarch
- ¼ teaspoon (.05 ounces) salt
- 3½ cups (28 ounces) milk
- 1½ teapoons (.15 ounces) vanilla extract
- 2 egg yolks
- 1¾ cups (5.25 ounces) sweetened shredded coconut
- raspberries, optional
- toasted coconut, optional
- chocolate Easter eggs, optional
- Whisk the sugar, cornstarch and salt together in a medium size saucepan. Gradually whisk in the milk followed by the vanilla. Add the egg yolks and whisk until they are blended in. Stir in the coconut.
- Cook over medium to medium high heat until the mixture is thick and starting to bubble.
- Transfer the pudding to individual ramekins or a crystal bowl. Refrigerate until cold.
- For Valentine's Day, decorate the top with raspberries. For Easter, top with toasted coconut and chocolate Easter eggs.
