Coconut Cream Pudding Recipe

"Creamy rich and so good! This takes minutes to make just mix everything in a saucepan and stir until thickened! Make certain to use a heavy-bottomed saucepan for this to prevent scorching or it can also be made in the microwave removing to stir a few times, also a good-quality thick coconut milk is recommended"

Original is 4 servings

Metric US

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Ingredients

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2 cups coconut milk (at least 12% fat)
1/3 cup sugar (for a sweeter flavor add in a couple tablespoons more sugar)
2 1/2 tablespoons cornstarch (for a thicker texture use a scant 3 tablespoons)
1/4 teaspoon salt

1/2 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
1 egg yolk
1 to 2 tablespoons butter

Nutritional

Serving Size: 1 (150.3 g)
Calories 401.3
Total Fat - 32.9 g
Saturated Fat - 27.9 g
Cholesterol - 53.7 mg
Sodium - 191.4 mg
Total Carbohydrate - 28.1 g
Dietary Fiber - 2.9 g
Sugars - 20.5 g
Protein - 3.5 g
Calcium - 29.1 mg
Iron - 2.1 mg
Vitamin C - 3.4 mg
Thiamin - 0 mg

Step by Step Method

Step 1

In a heavy-bottomed saucepan combine first 7 ingredients in order listed (starting with coconut milk first); bring to a boil whisking vigorously over medium heat (you must mix continuously and vigorously so that there is no cornstarch lumps remaining).

Step 2

As soon as the mixture is very hot whisk in the egg yolk and cook whisking vigorously until thickened and bubbly (about 2 minutes).

Step 3

Remove from heat and immediately stir in butter until smooth and combined.

Step 4

Transfer to a heat-proof bowl, then place a piece of plastic wrap directly over the pudding. Cool for about 30 minutes on the counter then refrigerate until cold or enjoy warm if you want.