Toasted Coconut Pudding
A delightful dessert that combines creamy richness with crunchy toasted coconut for a tropical treat.
Ingredients
Pudding Base
- 1 cup coconut milk
- 1 cup heavy cream Can be substituted with cashew or almond cream for a vegan version.
- 1/2 cup sugar
- 1/4 cup cornstarch Can be substituted with arrowroot powder.
- 1 teaspoon vanilla extract
- 1/2 cup toasted coconut flakes Toast in the oven at 350°F for 5-7 minutes.
- a pinch salt
Instructions
Preparation
- In a medium saucepan, combine the coconut milk, heavy cream, sugar, cornstarch, and a pinch of salt. Mix thoroughly until there are no lumps present.
- Cook this mixture over medium heat, whisking constantly for about 5-7 minutes, until it thickens and bubbles start to appear at the edges.
- Once thickened, remove from heat and stir in the vanilla extract and the toasted coconut flakes, folding them in gently.
- Pour the pudding into serving bowls and allow it to chill in the refrigerator for at least 2 hours, or until set.
Serving
- Serve chilled, garnished with extra toasted coconut flakes and a dollop of whipped cream, if desired.
Notes
For best results, prepare the pudding a day in advance. To prevent burning, continue whisking while cooking and use a heavy-bottomed saucepan.