Coconut Cream Pudding
Created by KittenCal on March 11, 2014
- Servings: 4
- Prep Time: 5m
- Cook Time: 5-6m
- Recipe #12228
Ingredients
- 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
How to Make
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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).
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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).
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Step 3: Remove from heat and immediately stir in butter until smooth and combined.
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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.
Nutritional Facts
- 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