- 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)
How to Make It
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.
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.