Coconut Cream Pudding is a creamy, dreamy dessert that delights year-round. With its rich coconut flavor and smooth texture, it makes for a perfect ending to any meal. Chilled and served with a dollop of whipped cream, the pudding is sure to impress your friends and family.
Feel free to substitute the white sugar with a sugar alternative if needed, but keep in mind that it may alter the texture. Ensure you’re using full-fat coconut milk for richness; coconut cream can also work. If you have an allergy to eggs, you might want to explore egg substitutes, though they can affect the pudding’s consistency. Always check labels for allergens, especially in coconut products.
Pudding & Mousse
Coconut Cream Pudding Recipe
Ingredients
- 14 ounces full-fat coconut milk, not light or fat-reduced
- 1 1/4 cups whole milk or half and half cream, or half of each
- 2 large eggs
- 3/4 cup white sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1/4 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- Whipped Cream, for serving
- Toasted Coconut, for serving
Instructions
- Grab a large saucepan and get ready to whisk together 14 ounces of full-fat coconut milk, 1 1/4 cups of whole milk or half and half, 2 large eggs, 3/4 cup of white sugar, 1/3 cup of cornstarch, and 1/4 teaspoon of salt until everything is nicely blended and smooth.
- Set the saucepan over medium-low heat, and keep stirring regularly. It’ll take about 10 to 15 minutes until you start seeing some steam rising.
- When the mixture thickens up and bubbles begin to appear on the surface, that’s your cue it has hit around 205°F. Go ahead and take it off the heat then.
- Give the mixture a good whisk to get rid of any lumps. If you prefer, you can strain it through a fine sieve for an extra smooth texture. Toss in 1/4 cup of sweetened shredded coconut and 1 teaspoon of vanilla extract, making sure to stir it all together well.
- Next, pour the pudding into either individual ramekins or one large bowl. To keep that pesky skin from forming, cover the top with plastic wrap, pressing it right onto the surface of the pudding.
- Pop the pudding into the refrigerator for at least 2 hours. It’ll be even tastier after hanging out for 3 to 4 hours as it thickens further.
- When ready to serve, enjoy it chilled with a lovely dollop of whipped cream and some toasted coconut on top.
Tips
- The pudding can be made a day in advance, allowing the flavors to meld beautifully. Just keep it covered in the refrigerator.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Just remember to give it a little stir before serving again.
- For a fun twist, you can add fresh fruit or chocolate shavings as a topping for extra flavor.
If you’re looking for another delightful dessert, try Croissant Bread Pudding. It’s a unique twist on traditional bread pudding, combining flaky croissants with a rich custard that will surely impress.