Coconut Pudding. Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Stir butter, vanilla, and coconut into the hot mixture. Top with meringue and brown or just top with whipped cream.

Pour it over the vanilla wafers and coconut, cool to room temperature, cover, and refrigerate overnight. Covered, the pudding will keep for up to four days in the refrigerator. When ready to serve, top the pudding with the whipped cream and the rest of the toasted coconut. You can have Coconut Pudding using 5 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Coconut Pudding

Prepare 1 cup of powdered milk.
It's 1/2 cup of sugar.
You need 1/2 of whole coconut (grated).
You need 3 tbsp of flour.
It's of Water.

Serve chilled, scooped into small dishes with a dollop of whipped cream. Make sure to keep an eye on it so it doesn't burn! Add the milk and coconut milk then whisk well to combine. Granulated sugar, egg yolks, a can of coconut milk, a couple tablespoons of coconut cream, some flour and corn starch for thickening, a pinch of salt, a splash of coconut rum, and sweetened coconut flakes are all that you need!

Coconut Pudding step by step

In a pot, add 2 cups of water with sugar and bring to boil..
Add little water to the milk and make a paste. Pour into the boiling water, add the grated coconut and allow to boil for 3-5 minutes..
Add 4 tbsp of water to the flour and make a paste. Add into the boiling pot while stirring. Serve hot and enjoy!.

Start by bringing the coconut milk and honey to a boil in a small pot. Once the mixture is boiling, turn the heat to low. Then, in a bowl, whisk together the arrowroot powder and eggs. When they're well combined, take one cup of the coconut milk and honey mix and pour it into the egg bowl. Coconut Custard Pudding "Here's an easy dessert that my whole family loves," says Wilma Lincoln from Grinnell, Iowa. "I use an artificial sweetener when I make it for diabetic dinner guests and pretty it up with a sprinkle of nutmeg." In a medium saucepan, combine sugar, cornstarch, and salt.