Homemade Coconut Pudding

Homemade Coconut Pudding Recipe

Indulge in the creamy, tropical flavors of this Homemade Coconut Pudding. Perfect for satisfying your sweet tooth, this pudding is made with lite coconut milk and coconut cream, offering a rich texture while keeping it light. Whether you serve it warm or chilled, this dessert is bound to become a favorite. For an extra touch of coconut goodness, top it with toasted coconut flakes or mix them in for a delightful crunch.

Ingredients

• 1/3 cup sugar
• 2 egg yolks
• 1 (14-ounce) can lite coconut milk
• 2 tablespoons coconut cream
• 2 tablespoons flour
• 1 tablespoon cornstarch
• Pinch of salt
• 1 teaspoon coconut rum (can substitute with vanilla if desired)
• 1/2 cup sweetened coconut flakes (optional)

Directions

1. Mix the Egg Yolks and Sugar:
   • In the bowl of a stand mixer, combine the sugar and egg yolks. Using the whisk attachment, mix on medium-high speed until light and fluffy, about 5 minutes. Pause the mixer every couple of minutes to scrape down the sides of the bowl.
2. Heat the Coconut Milk and Cream:
   • While the eggs and sugar are mixing, combine the coconut milk and coconut cream in a saucepan. Heat over low heat until the liquid starts to scald and steam forms. Once it reaches this stage, remove it from the heat.
3. Incorporate the Dry Ingredients:
   • Add the flour and cornstarch to the egg mixture. Whisk until well combined, stopping the mixer as needed to scrape down the bowl.
4. Temper the Egg Mixture:
   • With the mixer running on low speed, gradually add a small amount of the hot coconut milk to the egg mixture to temper the eggs. Slowly continue adding the milk, mixing well after each addition until all the milk is incorporated.
5. Cook the Pudding:
   • Transfer the entire mixture back to the saucepan. Heat on medium-low, whisking frequently until the pudding thickens, which should take about 5-10 minutes. Stir in the coconut rum or vanilla extract.
6. Toast the Coconut Flakes:
   • If you choose to use the coconut flakes, toast them in a large pan over low heat. Stir frequently until they turn golden brown. As the coconut begins to brown, stir more frequently to prevent burning.
7. Serve:
   • Serve the pudding warm or cold, depending on your preference. You can either mix the toasted coconut into the pudding or sprinkle it on top as a garnish.

Recipe Notes

• Substitution Tip: If you prefer to avoid alcohol, feel free to substitute the coconut rum with vanilla extract. This will still provide a rich, aromatic flavor that complements the coconut perfectly.
• Serving Suggestions: This pudding can be served on its own or paired with fresh tropical fruits like mango or pineapple for an extra burst of flavor.

Nutritional Information

• Calories: 190 kcal
• Servings: 4 servings

Prep Time & Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

This Homemade Coconut Pudding is a simple yet elegant dessert that will transport you to a tropical paradise with every spoonful. Whether you’re hosting a dinner party or just treating yourself, this pudding is sure to impress. Enjoy!