Toasted Coconut Pudding
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 555
- Total Fat
- 38
- Saturated Fat
- 31
- Carbohydrates
- 54
- Dietary Fiber
- 1
- Sugar
- 44
- Protein
- 5
- Cholesterol
- 135
- Sodium
- 218
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
Ingredients
3/4 cup brown sugar
3/4 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon kosher salt
Two 13.5-ounce cans coconut milk
4 large egg yolks
2 teaspoons coconut extract
2 tablespoons salted butter
Unsweetened whipped cream, for serving
3/4 cup toasted coconut
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.