Coconut Pudding
Makes 4 servings
I made a simple sugar cookie recipe to add some crunch to the smooth dessert. You can serve the pudding without, or else grab some thin, crispy cookies from the store (gingersnaps might be nice…). Read the original post here.
Ingredients
1 cup canned coconut milk
1 cup milk or low-fat milk
1/4 cup + 2 tablespoons granulated sugar
2 tablespoons brown sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1/2 cup fruit or 1/3 fruit jelly or compote (optional)
In a small bowl, stir together the egg yolks and the vanilla. Set aside.
If you’re using the fruit (I used apples that had been stewed in sugar, but you could use pears, berries, or a bit of good jam), spoon it evenly into the bottom of four custard ramekins, wine glasses, or regular old drinking glasses. Keep them near you on the counter.
Combine the cornstarch, sugar, salt, and about 1/2 cup of milk in a saucepan. Whisk until all lumps are gone, then add the rest of the milk and the coconut milk. Stirring constantly but mellowly over medium heat until the mixture thickens. Lower the heat and keep stirring until the pudding begins to simmer around the edges. When it does, leave it simmering for another minute without touching it.
Then scoop up about a cup of the thickened pudding and add it, 1/3 at a time, to the egg yolk/vanilla mixture, stirring constantly but still not vigorously. Remove the pudding from the heat, and slowly pour the egg-pudding mixture back into the pan, gently folding it in - don’t beat it now or you risk thinning the pudding out.
Divide equally among the custard cups. Serve warm or refrigerate until dessert time. Garnish with cookies.
