Description
A silky, coconut-forward pudding that is quick and easy to prepare, making it a perfect tropical dessert.
Ingredients
- 2 (13.5 oz) cans full-fat coconut milk (about 540 ml)
- 1 cup whole milk (240 ml)
- 1/2 cup granulated sugar (100 g)
- 1/4 tsp kosher salt
- 1/3 cup cornstarch
- 1/4 cup cold whole milk
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
Instructions
- In a bowl, whisk cornstarch with cold whole milk to make a smooth slurry.
- In a medium saucepan, combine coconut milk, whole milk, sugar, and salt; warm over medium heat until steam and small bubbles appear (approximately 175–180°F).
- In a separate bowl, whisk the egg yolks, then temper with hot coconut mixture slowly, and return to the pan.
- Add the cornstarch slurry and cook, whisking constantly, until thickened and reaching 175–180°F (about 3–5 minutes).
- Remove from heat, stir in vanilla and butter, then strain through a fine mesh sieve into a bowl.
- Portion into ramekins and chill for at least 2 hours to set.
Notes
Top with toasted shredded coconut, fresh mango slices, or serve with cookies for texture contrast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian