Tropical Coconut Pudding

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 Southern Living

More From Southern Living

Recipe Time

Hands On: 30 Minutes
Total: 1 Hour, 30 Minutes


  • 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)


  1. 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. 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.
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