Homemade Coconut Cream Pudding is smooth and creamy and made with coconut milk. No artificial flavored boxed stuff here! Just pull out a medium pot, a whisk and several simple ingredients and you will be in pudding heaven.
You can fill mini graham cracker pie crusts or serve in pretty dessert dishes. Top the pudding with toasted coconut for a little delightful crunch.
1/3 cup sugar
2 Tbs cornstarch
pinch of salt
1 can 13.5 oz coconut milk
3 egg yolks
1 Tbs butter broken up into small pieces
1/2 tsp of vanilla extract
1/2 cup toasted coconut
6 count package of mini graham cracker pie crusts
Whisk together sugar, cornstarch, and salt in a medium sized pot.
Continue whisking while slowly pouring in coconut milk until well mixed.
Whisk in one egg yolk at a time.
Turn on your stove top burner to a low medium heat.
Cook the pudding; whisk continuously.
Once it starts to boil remove from heat.
Whisk in butter and vanilla. Whisk until butter has melted.
Pour into graham cracker crusts.
Place mini pies into a 13×9 baking dish and cover the dish with plastic wrap.
Refrigerate for 3 hours.
Garnish with toasted coconut before serving.
To toast coconut lay a single layer on a cookie sheet. Broil on
high for 3 minutes or until it has lightly browned. Keep a close eye on
it because it burns quickly.
I had enough pudding to make seven mini pies but since the mini pies only come in a 6 count package I poured the rest of the pudding into a ramekin.
If you have been reading this blog for a while you know I LOVE coconut recipes. I even have a Pinterest Board dedicated to coconut recipes. Follow the board and pin your favorite coconut concoctions.