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Tropical Coconut Pudding

Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Hands-on time 30 mins
Total time 1 hr, 30 mins
Yield Makes 6 servings
Top this pudding with any ripe fruit. If you're looking for crunchy texture, gild it with crushed banana chips or chopped macadamia nuts.


  • 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

  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.