Description
Delicious little pudding cups made of coconut-lemon pudding and topped with whipped cream and toasted coconut.
From Erica Kastner of Buttered Side Up.
Ingredients
- FOR THE PUDDING:
- ⅓ cups Cane Sugar
- 3 Tablespoons Cornstarch
- 1 Tablespoon Lemon Zest
- ⅛ teaspoons Unrefined Sea Salt
- 1 can (13 1/2 Oz. Size) Full Fat Coconut Milk
- ½ cups Heavy Cream
- 3 Large Egg Yolks
- 2 Tablespoons Salted Butter
- ½ teaspoons Pure Vanilla Extract
- 2 Tablespoons Fresh Lemon Juice
- FOR THE TOPPING:
- ½ cups Heavy Cream
- 1 teaspoon Cane Sugar
- ⅛ teaspoons Vanilla Extract
- ¼ cups Shredded Desiccated Coconut
- ½ teaspoons Pure Maple Syrup
Preparation
For the pudding:
In a small saucepan, whisk sugar, cornstarch, lemon zest, and salt. In a small bowl, whisk coconut milk, cream, and egg yolks. Gradually whisk wet ingredients into dry ingredients in the saucepan. Bring to a boil over medium heat, whisking constantly. Whisk and boil 1 minute. Remove from heat.
Strain through a fine mesh sieve into a heat-proof bowl. Whisk in butter and vanilla extract. Cover and allow to cool to room temperature. Place in the refrigerator and chill until completely cold.
For the topping:
Whip cream with sugar and vanilla until medium stiff peaks form.
In a small skillet set over medium-low heat, toast coconut, stirring often, until it just begins to brown. Add maple syrup and stir constantly until nicely toasted. Remove to a plate to cool.
When ready to serve, whisk lemon juice into pudding until completely incorporated. Spoon into individual serving dishes. Top with whipped cream and toasted coconut. Serve immediately.
Pudding recipe adapted from Martha Stewart.
