Easy, creamy and delicious, this pudding is coconut cream pie without the pie part. Will make 4 large or 6 smaller ramekins, or just place into one large bowl and spoon it out.
14oz(400ml)full-fat coconut milk, not light or fat-reduced
1 1/4cupswhole milk (3.5%) or half and half cream (10%), or half of each
2largeeggs
3/4cupswhite sugar
1/3cupcornstarch
1/4teaspoonsalt
1/4cupsweetened shredded coconut
1teaspoonvanilla extract, or vanilla bean paste
For topping to serve (optional):
Whipped Cream
Toasted Coconut *see Notes
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Instructions
Combine the coconut milk, milk or half and half, eggs, sugar, cornstarch and salt in a large saucepan. Whisk until smooth. Place over medium-low heat and cook, stirring regularly to start, then constantly once it starts to steam. This will take about 10-15 minutes, so be patient.
Once mixture noticeably thickens and a bubble breaks the surface (at about 205F, if you have a thermometer), it’s done. Remove from heat. Whisk well to remove any lumps or if still a little lumpy, you can pour and press through a fine sieve into a bowl or use an immersion blender before adding the coconut and vanilla. Remove from the heat and add the 1/4 cup processed coconut and the vanilla. Pour into individual ramekins or one large bowl.
If you don't want a skin on your pudding, cover with plastic wrap so the plastic wrap rests right on top of the pudding. Leave uncovered in the refrigerator if you want a skin. Refrigerate at least 2 hours, but better after 3-4 hours of refrigeration. The pudding will thicken further as it refrigerates.
Serve with a dollop of whipped cream and a sprinkling of toasted coconut.
Notes
How to toast coconut: Add coconut to a dry, non-stick skillet. Heat over medium heat, stirring constantly, until the coconut turns evenly golden. Remove immediately to a plate to allow it to cool without cooking further. You can toast the coconut ahead and keep ii in an airtight container at room temperature, to use as and when needed.Tips!
You can use either whole milk or half and half cream for this pudding, or you can split the difference and use half of each. I find the pudding made with whole milk quite satisfying for basic, everyday family eating. Adding some or all half and half produces a richer and slightly thicker pudding, which is nice for a special dessert.
As this is an egg-based pudding, you need to heat the mixture slowly, so keep the stove at the medium-low setting and be patient. You don't want to cook the mixture to a full boil, but just to the point where one bubble will break the surface or when the mixture noticeably thickens. Sometimes, the mixture will curdle, meaning you'll notice lumps in it. Generally, a vigorous whisk will smooth in out or an immersion blender at the end of cooking, but before adding the coconut. You can also pour it through a fine sieve into a bowl before adding the coconut, as well.
You will get about 4 large ramekins or 6 smaller ramekins if making individual portions.
Some may be wondering about adding coconut extract to this pudding. I don't love extracts in general, as I never find the taste particularly pleasing and I don't like the aftertaste. I just tend to prefer the natural flavour, even if it isn't quite as forward as when using an extract. But that's just me. If you want to add a half teaspoon or so, go right ahead.
The pudding will keep in the fridge for several days, though after a certain point (48-hours-ish), it will start to thin as the liquid separates from the solids. It's still fine to eat. You can stir it back together and enjoy.
Be sure to read the notes above the Recipe Card for more tips on making this recipe. You will also find step-by-step Photos there that you might find helpful.Nutritional information reflects making the pudding with whole milk.