Description
A creamy and delightful toasted coconut pudding that brings tropical flavors and comforting textures to your dessert table.
Ingredients
Scale
- 1 cup shredded toasted coconut
- 2 cups coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup whipped cream (optional for topping)
- Additional toasted coconut for garnish
Instructions
- Combine the coconut milk, sugar, cornstarch, and salt in a medium saucepan. Mix well until smooth.
- Heat the mixture over medium heat, stirring constantly until it thickens and bubbles gently.
- Remove from heat and stir in the vanilla extract and shredded toasted coconut until fully incorporated.
- Pour the mixture into serving bowls or a large dish.
- Allow the pudding to cool at room temperature, then refrigerate for at least two hours.
- Serve chilled, topped with whipped cream and additional toasted coconut.
Notes
This pudding can be made a day in advance for enhanced flavor. Consider adding almond extract or cardamom for a twist.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg