Easy Coconut Pudding
|Whole milk||2 Cup (32 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Coconut milk||1 Cup (16 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Sweetened shredded coconut||1 1⁄2 Cup (24 tbs)|
Place milks and cream in a heavy pan.
Add the sugar and mix well.
Bring to a soft simmer.
In a separate bowl, whisk the yolks and cornstarch.
Add some of the hot liquid and whisk briskly.
Pour the egg mixture into the milks and whisk constantly until pudding thickens.
Add the butter and whisk until melted.
Add the vanilla.
Turn off the heat and mix in the coconut.
Pour the pudding into individual ramekins.
Cover each one with plastic wrap, placing directly on the top to prevent a crust from forming.
Refrigerate for at least 6 hours.
Serve with a doll-up of unsweetened, whipped cream and some shaved chocolate.
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Calories 799 Calories from Fat 507
% Daily Value*
Total Fat 59 g90.9%
Saturated Fat 44.4 g222%
Trans Fat 0 g
Cholesterol 205.9 mg68.6%
Sodium 215.6 mg9%
Total Carbohydrates 65 g21.6%
Dietary Fiber 3.7 g14.8%
Sugars 53.9 g
Protein 8 g15.3%
Vitamin A 20.9% Vitamin C 3.1%
Calcium 14.3% Iron 12.2%
*Based on a 2000 Calorie diet