Ingredients with Measurements:
- 1 cup of coconut milk
- 1 cup of heavy cream
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 3 egg yolks
- 1 teaspoon of vanilla extract
- 1/2 cup of shredded coconut
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Pudding cups or ramekins
- Plastic wrap
Step-by-step instructions:
1. In a medium saucepan, combine the coconut milk, heavy cream, sugar, cornstarch, and salt. Whisk until well combined.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
3. In a mixing bowl, whisk the egg yolks until smooth. Gradually add about 1 cup of the hot pudding mixture to the egg yolks, whisking constantly.
4. Pour the egg yolk mixture back into the saucepan with the remaining pudding mixture. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil again.
5. Remove the saucepan from the heat and stir in the vanilla extract and shredded coconut.
6. Pour the pudding into individual pudding cups or ramekins. Cover each cup with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
7. Chill the pudding in the refrigerator for at least 2 hours or until set.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Medium heat
Serving size:
Makes 4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 28g
Carbohydrates per serving: 34g
Protein per serving: 4g
Substitutions for ingredients:
- You can use light coconut milk instead of full-fat coconut milk.
- You can use sweetened shredded coconut instead of unsweetened shredded coconut.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the pudding before chilling.
- You can top the chilled pudding with whipped cream and additional shredded coconut.
Tips and tricks:
- Make sure to whisk the pudding mixture constantly while cooking to prevent lumps from forming.
- Pressing plastic wrap directly onto the surface of the pudding will prevent a skin from forming.
- You can toast the shredded coconut before adding it to the pudding for a nuttier flavor.
Storage instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, microwave it in 30-second intervals, stirring in between, until heated through.
Presentation ideas:
Serve the pudding in individual pudding cups or ramekins. You can also garnish each serving with a sprinkle of shredded coconut and a sprig of fresh mint.
Garnishes:
- Shredded coconut
- Whipped cream
- Chopped nuts
- Fresh mint
Pairings:
- Fresh fruit, such as sliced strawberries or mango
- Coconut macaroons
- Vanilla ice cream
Suggested side dishes:
This pudding can be served as a dessert on its own.
Troubleshooting advice:
- If the pudding is too thick, you can thin it out with a little more coconut milk or heavy cream.
- If the pudding is too thin, you can cook it a little longer to thicken it up.
Food safety advice:
- Make sure to refrigerate the pudding promptly after cooking to prevent bacterial growth.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
Diplomat pudding is a classic French dessert that combines pastry cream with whipped cream. This coconut version adds shredded coconut for a tropical twist.
Flavor profiles:
Creamy, coconutty, sweet
Serving suggestions:
Serve the pudding chilled for a refreshing dessert.
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