Easy Toasted Coconut Cream Pudding Recipe
There’s something magical about the creamy texture and sweet tropical flavor of a toasted coconut pudding that makes it utterly irresistible. This easy-to-make dessert combines velvety coconut cream with a crunchy toasted coconut topping, making it a crowd-pleaser and the perfect end to any meal. With just a few simple ingredients, you’ll be surprised at how this pudding becomes a go-to favorite in no time.
When I was a child, my grandmother would make a similar dessert every Sunday. Her kitchen would fill with the warm, inviting aroma of toasted coconut, drawing the whole family to the table long before dessert was served. It was her secret weapon to ensure we all finished our meals. Recreating this recipe evokes those cherished memories and offers a taste of nostalgia with every spoonful.
Why You’ll Love This Recipe
- Quick and Easy: This recipe is straightforward, requiring minimal prep and cooking time.
- Versatile: Perfect for serving at family gatherings, dinner parties, or a comforting solo treat.
- Flavorful: The harmony between creamy coconut and toasted flakes is a delightful sensory experience.
- No Special Equipment Needed: Everything you need is probably already in your kitchen.
Ingredients Notes
This recipe calls for coconut cream, desiccated coconut, sugar, and a few pantry staples. Opt for a good quality coconut cream for a richer flavor. If you can’t find coconut cream, you can use coconut milk, but the pudding might be less creamy. Fresh desiccated coconut can be toasted in a pan until golden brown and fragrant for the best results.
Recipe Steps
Step 1
In a medium saucepan, combine coconut cream, sugar, and a pinch of salt. Stir over medium heat until the sugar fully dissolves.
Step 2
Gently whisk in the cornstarch slurry to the coconut mixture, stirring continuously to prevent lumps.
Step 3
Continue whisking over medium heat until the mix thickens and starts to bubble. Reduce heat and cook for an additional 2-3 minutes.
Step 4
Remove from heat and stir in vanilla extract. Pour the pudding into individual serving dishes or a larger bowl.
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Step 5
Top with toasted desiccated coconut and let it chill for at least 2 hours in the refrigerator before serving.
Storage Options
To store any leftovers, cover the pudding with plastic wrap, ensuring it touches the surface to prevent a skin from forming. The pudding can be kept in the fridge for up to three days. If you wish to freeze it, use airtight containers. Thaw in the refrigerator overnight and stir well before serving for best results. Reheating isn’t recommended as it might alter the texture.
Variations & Substitutions
- Dairy-Free: This recipe is naturally dairy-free, making it suitable for lactose intolerant guests.
- Chocolate Twist: Add melted dark chocolate for a chocolate-coconut dream pudding.
- Nutty Boost: Sprinkle some toasted almonds or macadamia nuts for added crunch.
Serving Suggestions
This delightful pudding is perfect for any occasion, from casual family dinners to festive celebrations. Serve it chilled after a spicy meal to balance the flavors or enjoy it solo with a hot cup of tea. For an elevated presentation, consider serving it in elegant glass cups garnished with mint leaves.
Frequently Asked Questions
Can I use coconut milk instead of coconut cream? Yes, but the pudding might be less creamy. Coconut milk is a suitable substitute if you prefer a lighter texture, though the creaminess will reduce.
How do I prevent the pudding from forming a skin? To avoid this, cover the surface of the pudding with plastic wrap while it cools. This step will prevent the top layer from drying out and forming a skin.
What if my pudding doesn’t thicken? Ensure you whisk continuously while cooking the pudding. If it remains runny, continue cooking it over low heat; it should thicken as it cooks.
Embrace the tropical sensations and timeless appeal of this dish by making it a staple in your recipe repertoire. Whether you’re reminiscing about family traditions or starting new ones, this dessert ties together the love of food and cherished moments.
Remember it later
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Easy Toasted Coconut Cream Pudding Recipe
Ingredients
- 1/3 lb about 5 tablespoons unsalted butter
- 1/3 cup cornstarch
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract optional but adds flavor
- 1 cup sweetened shredded coconut toasted
Instructions
- Toast the Coconut:
- Preheat oven to 350°F (175°C). Spread the shredded coconut in a thin layer on a baking sheet. Toast for 5–8 minutes, stirring once or twice, until lightly golden and fragrant. Let cool.
- Start the Base:
- In a medium saucepan, whisk together cornstarch, sugar, and salt. Slowly pour in the milk while whisking to prevent lumps.
- Heat the Mixture:
- Place the saucepan over medium heat. Cook, whisking constantly, until the mixture begins to thicken and bubble—about 6–8 minutes.
- Temper the Yolks:
- In a small bowl, beat the egg yolks. Slowly add a few tablespoons of the hot milk mixture to the yolks, whisking constantly (this prevents scrambling). Then, gradually stir the yolk mixture back into the saucepan.
- Cook the Pudding:
- Continue to cook the pudding for another 2–3 minutes, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat.
- Add Flavor:
- Stir in the butter, vanilla, and coconut extract (if using). Fold in about 3/4 cup of the toasted coconut, reserving the rest for topping.
- Cool and Chill:
- Pour the pudding into individual bowls, ramekins, or a single serving dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the fridge for at least 2 hours.
- Serve:
- Top each serving with the reserved toasted coconut before serving. Add whipped cream or a cherry if you want to dress it up.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
