Description
Silky homemade coconut pudding whispers tropical dreams with its creamy richness and delicate island essence. Coconut lovers will savor each spoonful of this simple yet elegant dessert that brings Pacific paradise directly to your plate.
Ingredients
Scale
Main Ingredients:
- 1 (14 ounces / 397 grams) can lite coconut milk
- 2 egg yolks
- ⅓ cup (66 grams) sugar
Thickening Agents:
- 2 tablespoons flour
- 1 tablespoon cornstarch
- Pinch of salt
Additional Flavoring and Topping:
- 2 tablespoons coconut cream
- 1 teaspoon coconut rum (can substitute with vanilla if desired)
- ½ cup (40 grams) sweetened coconut flakes (optional, for topping)
Instructions
- Whisk sugar and egg yolks in a stand mixer until the blend transforms into a pale, airy texture, carefully scraping bowl sides periodically to ensure uniform mixing.
- Gently heat coconut milk and coconut cream in a saucepan until delicate steam emerges, then remove from heat source.
- Incorporate flour and cornstarch into the egg mixture, blending thoroughly and maintaining a smooth consistency.
- Carefully introduce a small portion of hot coconut liquid into the egg blend, creating a gentle temperature equilibration, then gradually integrate remaining coconut mixture.
- Return entire mixture to saucepan, simmering over moderate heat while continuously whisking, allowing the pudding to progressively thicken and develop a rich, creamy texture.
- Enhance flavor profile by stirring in coconut rum or vanilla extract during final moments of cooking.
- Prepare toasted coconut garnish by spreading sweetened coconut flakes in a dry pan, cooking on low temperature and stirring constantly until achieving a golden-brown hue.
- Present pudding either warm or chilled, generously adorned with crisp, fragrant toasted coconut flakes or gently folded throughout the dessert for added texture and depth.
Notes
- Tempering eggs is crucial to prevent scrambling, slowly introducing hot liquid while continuously whisking creates smooth, silky pudding texture.
- Consistent whisking during cooking prevents lumps and ensures even thickening, transforming liquid mixture into creamy dessert.
- Low and slow heat management is key when making pudding, allowing gradual thickening without scorching or burning ingredients.
- Toasted coconut adds delightful crunch and deepens flavor profile, transforming simple pudding into gourmet-style dessert experience.
- Versatile serving options include warm or chilled presentations, with toasted coconut sprinkled on top or mixed directly into pudding.
- Coconut rum enhances overall tropical taste, but vanilla extract works perfectly as a non-alcoholic alternative for family-friendly version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 195
- Sugar: 16 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 90 mg