Coconut Cream Pudding

Name: Coconut Cream Pudding
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 9
Cuisine: Global
Ingredients: 237 milliliters flaked coconut; 59 milliliters cornstarch; 4 eggs, separated; 710 milliliters milk; 296 milliliters sugar, divided; 1 teaspoon vanilla extract

Coconut Cream Pudding is a gluten free and lacto ovo vegetarian dessert. This recipe serves 9. One serving contains 261 calories, 6g of protein, and 11g of fat. 1 person found this recipe to be yummy and satisfying. If you have coconut, milk, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes. If you like this recipe, you might also like recipes such as Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding, Coconut Cream Pudding, and Coconut Cream Pie Chia Seed Pudding.

Instructions

In a large heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more.

Ingredients you will need

Corn Starch

Sugar

Milk

Equipment you will use

Sauce Pan

Remove from heat.

In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Bowl

Frying Pan

Remove from the heat. Stir in coconut and vanilla. Cool to lukewarm without stirring.

Ingredients you will need

Coconut

Vanilla

Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Baking Pan

Bowl

Spread over pudding, sealing to edges.

Ingredients you will need

Spread

Bake, uncovered, at 350° for 10-15 minutes.

Equipment you will use

Oven

Serve warm.

Equipment

Ingredients

Servings:

237milliliters

flaked coconut 59milliliters

cornstarch 4

eggs, separated 710milliliters

milk 296milliliters

sugar, divided 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Pudding works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.