Ingredients for Coconut Pudding
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 cups whole milk
- 2 large eggs, separated
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
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How to Make Coconut Pudding
- In a medium saucepan, combine 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt over medium heat.
- Gradually whisk in 3 cups whole milk, stirring constantly to prevent lumps.
- Cook and stir over medium heat until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
- Reduce heat to low and simmer for 2 minutes, stirring constantly.
- Remove from heat.
- In a separate bowl, separate 2 large eggs, reserving the whites for another use (or meringue topping).
- Lightly beat the 2 egg yolks.
- Gradually whisk 1 cup of the hot milk mixture into the beaten egg yolks, tempering the yolks to prevent scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook over low heat, stirring constantly, until the mixture thickens slightly and comes to a gentle simmer (about 2 minutes). Do not boil.
- Remove from heat and stir in 1/4 cup (1/2 stick) unsalted butter, 1 teaspoon vanilla extract, and 1 cup sweetened shredded coconut.
- Let cool for 5 minutes, stirring occasionally.
- Pour into individual serving dishes or a 9-inch pie crust (for coconut cream pie).
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pudding to chill and set completely.
- For coconut cream pie: Top with meringue (made from the reserved egg whites) and brown using a broiler, or simply top with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
117g
Fat
41g
Carbs
13g
