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Toasted Coconut Cream Pudding

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4.3 from 115 reviews

A delightful twist on a childhood favorite, this creamy Toasted Coconut Cream Pudding captures the essence of tropical coconut in every luscious spoonful.

Ingredients

Scale
  • 1 cup sweetened shredded coconut
  • 2 cups whole milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • Whipped cream, for topping (optional)
  • Toasted coconut flakes, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet in an even layer. Toast in the oven for 5-7 minutes or until golden brown, stirring occasionally to avoid burning. Set aside to cool.
  2. Combine the whole milk, heavy cream, and half of the toasted coconut in a medium saucepan. Heat over medium heat until just simmering.
  3. Whisk together the granulated sugar, cornstarch, and salt in a separate bowl until well combined.
  4. Beat the egg yolks in a small bowl. Gradually add a few tablespoons of the warm milk mixture to temper the yolks.
  5. Pour the egg yolk mixture back into the saucepan with the remaining milk, stirring continuously. Cook until the mixture thickens, about 5-7 minutes.
  6. Remove the saucepan from heat and stir in the vanilla extract.
  7. Strain the pudding through a fine mesh sieve into a bowl to remove any lumps (optional).
  8. Cover the pudding with plastic wrap, pressing it directly onto the surface. Refrigerate for at least 2 hours or until set.
  9. Spoon into serving dishes and top with whipped cream and remaining toasted coconut flakes.

Notes

Store leftovers covered in the refrigerator for up to 3 days. For a dairy-free version, use coconut milk in place of whole milk and heavy cream.

Nutrition

Find it online: https://pennykitchenz.com/toasted-coconut-cream-pudding-recipe/

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