Ingredients with Measurements:
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 3 egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon coconut extract
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Pie dish or individual serving dishes
Step-by-step instructions:
1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Gradually whisk in the milk until the mixture is smooth.
3. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
4. Remove the saucepan from the heat.
5. In a separate mixing bowl, whisk the egg yolks until they are light and frothy.
6. Gradually whisk in about 1 cup of the hot milk mixture into the egg yolks.
7. Pour the egg yolk mixture back into the saucepan with the remaining milk mixture and whisk to combine.
8. Place the saucepan back over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil again, about 5 minutes.
9. Remove the saucepan from the heat and stir in the butter, vanilla extract, and shredded coconut.
10. Pour the pudding into a pie dish or individual serving dishes and let cool to room temperature.
11. In a mixing bowl, beat the heavy cream, powdered sugar, and coconut extract with an electric mixer until stiff peaks form.
12. Spread the whipped cream over the cooled pudding.
13. Chill the coconut cream pie pudding in the refrigerator for at least 2 hours before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
- Chilling time: 2 hours
Temperature:
- Medium heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 365
- Fat: 20g
- Saturated Fat: 14g
- Cholesterol: 140mg
- Sodium: 200mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 30g
- Protein: 6g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or coconut milk for a dairy-free version.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut for a less sweet version.
Variations:
- Add a layer of sliced bananas or fresh berries to the bottom of the pie dish before pouring in the pudding for a fruity twist.
- Top the whipped cream with toasted coconut flakes for added texture and flavor.
Tips and tricks:
- Make sure to whisk the pudding constantly to prevent lumps from forming.
- Use a pie crust instead of individual serving dishes for a more traditional coconut cream pie.
- Toast the shredded coconut before adding it to the pudding for a nuttier flavor.
Storage instructions:
- Store leftover coconut cream pie pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve chilled.
Presentation ideas:
- Top the whipped cream with a sprinkle of cinnamon or cocoa powder for added flavor and visual appeal.
Garnishes:
- Toasted coconut flakes
- Fresh berries
- Mint leaves
Pairings:
- Serve with a cup of coffee or tea for a cozy dessert experience.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the pudding is too thick, add a splash of milk to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to use fresh eggs and refrigerate the pudding promptly after serving.
Food history:
- Coconut cream pie is a classic American dessert that originated in the southern United States.
Flavor profiles:
- Sweet, creamy, and coconutty.
Serving suggestions:
- Serve chilled as a dessert after a meal or as a sweet treat any time of day.
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