Coconut Pudding
Creamy homemade coconut pudding made with real shredded coconut, regular milk, and egg yolks. A simple stovetop dessert that’s rich, smooth, and full of coconut flavor. No box mix required!
Ingredients
- 1¾ cup (105 g) shredded unsweetened coconut divided
- 3½ cups (828 ml) milk
- ¾ cups (150 g) sugar
- ¼ cups (30 g) cornstarch
- ¼ teaspoon salt
- 4 egg yolks
- 1 Tablespoon (14 g) unsalted butter
- 1 teaspoon vanilla extract
- whipped cream optional
Instructions
- Spread the coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Alternatively, you can toast the coconut in a skillet on your stovetop. Place the coconut in a large skillet and cook over medium-low heat, stirring frequently, until the flakes are mostly golden brown. Set toasted coconut aside.
- In a large saucepan, combine the milk, sugar, cornstarch, salt, and egg yolks. Whisk constantly over medium-high heat until the mixture thickens and begins to bubble.
- Remove from heat and whisk in the butter and vanilla extract until the butter is fully melted. Mix in ¾ of the shredded coconut.
- Place plastic wrap over the top of the pudding and place in the refrigerator until chilled, about 2 hours. Serve with the remaining toasted coconut and whipped cream.
Equipment
- large saucepan
Notes
- You can use whole milk or 2% milk. Do not use non dairy or low fat.