HOMEMADE COCONUT PUDDING
Creamy, flavorful, sweet and delicious, this homemade coconut pudding is super simple, made in a pan, and is super quick to prepare. Perfect breakfast, snack or dessert.
- 1 egg
- 1 cup of milk
- 1/4 teaspoon of salt
- 1 cup of coconut milk
- 1 tbsp unsalted butter
- 1/4 teaspoon vanilla extract
- 1/2 cup toasted sweetened coconut
- 2 tablespoons of cornstarch
- 3-4 tablespoons of white sugar to taste
- 1/4 teaspoon coconut extract
First, place the coconut in a large dry skillet over low heat; cook, stirring often, until golden brown and toasted, about 7 to 10 minutes. Make sure you keep an eye on it so it doesn't burn!
Then, in medium bowl, beat egg until frothy and paler in color, about 2 minutes.
Add milk and coconut milk then whisk well to mix well.
Pour the cornstarch, sugar and salt in a saucepan.
Pour the liquid into the saucepan and whisk well. Cook mixture over medium heat, whisking almost constantly, until mixture thickens, about 5-7 minutes.
Remove from the heat and stir in the butter, coconut extract and vanilla. Let the pudding cool for a few minutes.
Pour through a fine strainer into individual serving dishes. Place a saran wrap directly over the pudding to prevent a film from forming.
Refrigerate until ready to serve, at least 1 hour.
Serve topped with whipped cream and a spoonful (or two) of toasted coconut. Happy Cooking Time.