I had my sister over on Sunday to celebrate her birthday. We strolled through downtown Tucson, visiting quirky little shops with our babies in tow. Afterwards, I attempted to assemble a coconut cake for her. This pudding was an afterthought.
I had to troubleshoot a bit to get this pudding right, but once I did, it was magic in a pan.
I slathered this goodness in between 2 layers of cake, frosted it with coconut cream cheese frosting and then dusted it with toasted coconut. It may have been the best cake I have ever put my lips on.
Make this pudding as a cake filling, or enjoy it on it’s own with a bowl and spoon. Goodness to the tenth power.
Just a thought, but I’m pretty sure this would be amazing if you added a little melted chocolate to it – making it chocolate-coconut pudding.
Coconut Pudding Recipe
6 egg yolks
3 cups milk
3/4 cup sugar
1/3 cup cornstarch
1 cup unsweetened shredded coconut
2 teaspoons pure vanilla extract
1/8 teaspoon salt
Toast half of your coconut (or all) on a cookies sheet at 350 degrees for 5-7 minutes, or until lightly golden brown.
Set aside to cool.
In a large sauce pan, heat up your sugar, corn starch, salt and milk and whisk together until it lightly thickens (10-12) minutes and just begins to bubble.
In a small bowl, whisk egg yolks up lightly and as your whisking, slowly add a 1/2 cup of the heated milk mixture to the eggs (to warm them, but not cook them). Then slowly add egg mixture to the pan of milk mixture, constantly stirring.
Keep whisking pudding until it thickens up (about 5 minutes). Once pudding has thickened, add vanilla and coconut and mix in well. Remove from heat.
Slowly whisk egg mixture into the pot of hot milk.