Ingredients

The following ingredients have 6 Servings
  • 14 oz full-fat coconut milk (not light or fat-reduced (400ml))
  • 1 1/4 cups whole milk (3.5%) or half and half cream (10%) (or half of each)
  • 2 large eggs
  • 3/4 cups white sugar
  • 1/3 cup cornstarch
  • 1/4 tsp salt
  • 1/4 cup sweetened shredded coconut
  • 1 tsp vanilla extract
  • Whipped Cream
  • Toasted Coconut *see Notes

Instruction

  • Combine the coconut milk, milk or half and half, eggs, sugar, cornstarch and salt in a large saucepan. Whisk until smooth. Place over medium-low heat and cook, stirring regularly to start, then constantly once it starts to steam. This will take about 10-15 minutes, so be patient.
  • Once mixture noticeably thickens and a bubble breaks the surface (at about 205F, if you have a thermometer), it’s done. Remove from heat. Whisk well to remove any lumps or if still a little lumpy, you can pour and press through a fine sieve into a bowl or use an immersion blender before adding the coconut and vanilla. Remove from the heat and add the 1/4 cup processed coconut and the vanilla. Pour into individual ramekins or one large bowl.
  • If you don't want a skin on your pudding, cover with plastic wrap so the plastic wrap rests right on top of the pudding. Leave uncovered in the refrigerator if you want a skin. Refrigerate at least 2 hours, but better after 3-4 hours of refrigeration. The pudding will thicken further as it refrigerates.
  • Serve with a dollop of whipped cream and a sprinkling of toasted coconut.