Tropical Coconut Pudding

Tropical Coconut Pudding Recipe
Top this pudding with any ripe fruit. If you're looking for crunchy texture, gild it with crushed banana chips or chopped macadamia nuts.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 30 Minutes

Ingredients

1/2 cup sugar
1/4 cup cornstarch
1/8 teaspoon table salt
6 large egg yolks
1 1/2 cups milk
1 (13.5-oz.) can coconut milk
3 cups peeled and diced fresh tropical fruit (such as mango, kiwifruit, or pineapple)

Preparation

1. Whisk together first 3 ingredients in a medium-size heavy saucepan; whisk in egg yolks and next 2 ingredients until well blended. Cook mixture over medium-low heat, whisking constantly, 10 to 12 minutes or just until mixture thickens and begins to bubble. (Do not boil.) Remove from heat, and pour mixture through a wire-mesh strainer into a bowl.

2. Divide pudding among 6 ramekins or bowls. Place plastic wrap directly on warm custard (to prevent a film from forming); chill 1 hour to 2 days. Top each with fruit just before serving.

Note:

Marian Cooper Cairns,

June 2014
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