Name: Dulce de Leche Pudding with Coconut
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: about 2 1/2 cups
Ingredients: 2 cups whole milk; 1/2 cup sugar; 2 tablespoons cornstarch; 1/8 teaspoon kosher salt; 1 large egg; 1 tablespoon unsalted butter; 1 tablespoon pure vanilla extract; 1/2 cup prepared dulce de leche; 1/2 cup sweetened shredded coconut

Directions

Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the dulce de leche.
Divide the half of the pudding among 4 4-ounce ramekins or glasses. Then sprinkle each with 2 tablespoons of coconut and top each with the remaining pudding. Cover with plastic wrap and refrigerate until fully set, about 2 hours.

Cook’s Note

This pudding can also make 6 smaller servings. Just an extra 4 tablespoons of coconut to your ingredient list.

Dulce de Leche Pudding with Coconut

Categories: