Toasted Coconut Custard Recipe Print
How to make coconut pudding
Calling all coconut lovers, this soulful food recipe for toasted coconut custard is for you! Enjoy this creamy dessert as is, or top with fresh fruit such as berries, banana slices or diced mango or pineapple slices.
Makes 8 small servings
What you need:
1/2 cup unsweetened shredded coconut (ideally long strand if you have it)
1/2 cup white granulated sugar
1/3 cup cornstarch
1/4 tsp salt
1 cup 1% milk (or soy milk, almond milk or lactose free milk)
1 can (14 oz) canned coconut milk
4 large egg yolks
Fruit for topping (optional) – try berries, banana slices, diced mango or pineapple slices
How you make it:
- To toast the coconut you have 2 options and now long it takes will depend on the type of coconut you have. The best option is to place the coconut on a baking sheet and bake at 325 F and bake 5-8 minutes. Coconut toasts very quickly so be sure to stir every few minutes for even browning and to avoid burning. Alternatively you can place the coconut in a medium sized pan and heat over medium-low heat for 3-5 minutes, stiring constantly so coconut browns evenly.
- To make the coconut custard recipe: In a medium saucepan without heat stir together white sugar, cornstarch and salt. Whisk in the milk, coconut milk and egg yolk.
- Cook the custard over medium heat whisking constantly about 5 minutes until the mixture begins to bubble. Reduce heat to low and continue cooking for another 1 minute while you are still whisking.
- Pour into small dessert bowls and refrigerate for at least 4 hours until chilled. Top with toasted coconut and fresh fruit.
Nutrients per serving
(using 1% milk and without the fruit):
21 g Carbohydrates
3.8 g Protein
17 g Fat
1 g Fibre
We hope you’ve enjoyed this soulful food dessert for Toasted Coconut Custard Recipe!
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