- Level: Easy
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 555
- Total Fat
- 38 g
- Saturated Fat
- 31 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 44 g
- Protein
- 5 g
- Cholesterol
- 135 mg
- Sodium
- 218 mg
This is an economical dessert, but it is served in delicate parfait glasses and decorated with toasted coconut, so it is great for entertaining. Once you have mastered the basic pudding method, you can go any way you like with flavors. This coconut version is truly delicious.
- Level: Easy
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 555
- Total Fat
- 38 g
- Saturated Fat
- 31 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 44 g
- Protein
- 5 g
- Cholesterol
- 135 mg
- Sodium
- 218 mg
Ingredients
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Directions
- In a medium saucepan, whisk together the brown sugar, granulated sugar, cornstarch and salt.
- In a pitcher, whisk together the coconut milk and egg yolks. Pour into the pan with the sugar mixture and stir to combine. Stir in the coconut extract.
- Turn the heat to medium and cook, stirring, until thick and bubbly, about 10 minutes. Add the butter, stirring until it melts, then remove the pan from the heat. Transfer to six serving glasses and chill until cold, about 1 hour.
- Top with the whipped cream and sprinkle over the toasted coconut to serve.
