Ingredients for Coconut Raisin Pudding
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How to Make Coconut Raisin Pudding
- In a 3-quart saucepan, combine the coconut milk, sugar, whole milk, and salt.
- Heat over medium heat, stirring frequently, until the mixture comes to a gentle boil.
- In a separate bowl, whisk the eggs lightly.
- Gradually whisk about 1/3 of the hot coconut mixture into the eggs to temper them, preventing them from scrambling.
- Pour the tempered egg mixture into the saucepan with the remaining coconut mixture.
- Cook over low heat, stirring constantly with a wooden spoon or spatula, until the pudding thickens enough to coat the back of the spoon (about 5-8 minutes). Do not boil.
- Remove from heat and stir in the raisins and rum (if using).
- Pour into individual serving dishes or a larger bowl.
- Let cool slightly before serving warm or chilling completely for a later serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
172g
Fat
72g
Carbs
17g
