Description
This pudding version of the classic coconut cream pie provides comfort, rich flavor and chewiness from the coconut without the carbs of the pie crust.
Ingredients
- 1 cup Canned Coconut Milk
- 1-½ cup Whole Milk, Divided
- ¼ cups Organic Cane Sugar
- 2 teaspoons Pure Vanilla Extract
- 1 Egg Yolk
- 3 Tablespoons Cornstarch
- 1 cup Unsweetened Coconut Flakes, Divided
- Whipped Cream, To Serve
Preparation
Add coconut milk, 1 cup whole milk, the egg yolk, sugar and vanilla to a medium saucepan. Whisk thoroughly until egg yolk is incorporated. Cook over medium low heat, whisking occasionally until it just begins to boil, about 3 to 5 minutes.
In a small bowl, stir cornstarch and remianing milk until cornstarch has completely dissolved.
While waiting for the milk mixture to heat, place half of the coconut flakes in a small sauté pan and toast on medium low heat until lightly browned.
Once the milk mixture begins to boil, remove the pan from the heat and slowly pour in the cornstarch mixture. Whisk until combined. Return to heat and cook another couple of minutes until pudding thickens.
Add the remaining untoasted coconut flakes to the pudding and whisk until combined. Remove from heat.
Pour the pudding into small bowls and let cool, either in the refrigerator or on your counter. Once cooled, top the pudding with homemade whipped cream and sprinkle some of the toasted coconut over the whipped cream. Serve and enjoy!
