top of page

Coconut Pudding

Writer: landingpages@gozoek.com
landingpages@gozoek.com
Aug 20
1 min read

Updated: Oct 5




Ingredients


  • ½ cup sweetened coconut toasted*

  • 1 cup coconut milk*

  • 1 cup milk

  • 2 tbsp cornstarch*

  • 3-4 tbsp white sugar to taste*

  • ¼ tsp salt

  • 1 egg

  • 1 tbsp unsalted butter

  • ¼ tsp coconut extract*

  • ¼ tsp vanilla extract*


Instructions


  1. Place the coconut in a large dry skillet over low heat; cook, stirring often, until golden brown and toasted, about 7-10 minutes. Make sure to keep an eye on it so it doesn't burn!

  2. In a medium bowl, beat the egg until frothy and paler in color, about 2 minutes.

  3. Add the milk and coconut milk then whisk well to combine.

  4. Pour the cornstarch, sugar, and salt into a saucepan.

  5. Pour the liquid into the saucepan and whisk well. Cook the mixture over medium heat, whisking nearly constantly, until the mixture thickens, about 5-7 minutes.

  6. Remove from the heat and stir in the butter, coconut extract, and vanilla. Let the pudding cool for a couple of minutes.

  7. Pour through a fine sieve into individual serving dishes. Place some saran wrap directly on top of the pudding to prevent a film from forming.

  8. Refrigerate until ready to serve, at least 1 hour.

  9. Serve topped with whipped cream and a spoonful (or two) of the toasted coconut. Enjoy!


    Note: These are the brands I use.

 
 
bottom of page