Coconut Pudding

Southern Living
Coconut PuddingRecipe

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Try unsweetened coconut flakes for a not-too-sweet topping.

Makes about 10 to 12 servings


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1 cup sugar
5 tablespoons cornstarch
1/4 teaspoon table salt
1 3/4 cups milk
1 1/2 cups heavy cream
1 (13.5-oz.) can unsweetened coconut milk
1/4 cup butter, cut into 1/2-inch pieces
2 teaspoons vanilla bean paste
Sweetened whipped cream
Garnish: toasted flaked coconut


Hands-on: 20 Minutes
Total: 4 Hours, 20 Minutes

1. Whisk together first 3 ingredients in a large heavy saucepan; whisk in milk and next 2 ingredients. Bring mixture to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat.

2. Whisk in butter and vanilla bean paste. Spoon pudding into serving dishes; cover and chill 4 hours. Dollop with sweetened whipped cream.

Created date

November 2014