Rich “Coconut Cream Pie” Pudding

Coconut cream pie is one of my favorite desserts, but I don’t always want the crust. This pudding version of the pie provides all the comfort, rich flavor and chewiness of the coconut flakes without the carbs from the pie crust.

Sometimes you just need something rich and luscious to satisfy that urge for comfort food. This homemade coconut pudding is made from scratch with real food ingredients. I like to call it a healthier kind of dessert. After all, coconut does have nutritional health benefits.

RICH REAL FOOD INGREDIENTS

Begin by adding one cup of coconut milk, one cup of whole milk, an egg yolk, some organic cane sugar and pure vanilla to a medium saucepan. Whisk the ingredients together thoroughly until the egg yolk is incorporated.

Then cook the milk mixture over medium low heat, whisking occasionally until it just begins to boil.

A half a cup of the whole milk was reserved to mix with some cornstarch, so stir the cornstarch and milk together in a small bowl until the cornstarch has completely dissolved.

While waiting for the milk mixture to heat put half of the coconut flakes into a small sauté pan and toast on medium low heat until lightly browned.

Once the milk mixture begins to boil, remove the pan from the heat and slowly pour in the cornstarch and whisk until it is combined. Return to the heat and cook another couple of minutes until the pudding thickens.

Next, add the remaining untoasted coconut flakes to the pudding and whisk until combined, then remove from the heat.

Now pour the pudding into small bowls and let it cool, either in the refrigerator or on your counter.

Once cooled, top the pudding with homemade whipped cream, try my Luscious Homemade Whipped Cream recipe, and then sprinkle some of the toasted coconut over the whipped cream. Serve and Enjoy!

Coconuts are rich in lauric acid, which is known for being antiviral, antibacterial and antifungal, and boosts the immune system.

Rich Coconut Cream Pie Pudding

Servings: 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes
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Ingredients

1 Cup Coconut Milk (The Kind In a Can, Not a Box, Whole Foods 365 is My Preferred Brand)
1 1/2 Cups Whole Milk (I Feel Pudding is Always Better with Whole Milk)
1 Large Egg, Separated (Use the Yolk Only)
1/4 Cup Organic Cane Sugar (Or Whatever Sugar You Have on Hand)
2 Teaspoons Pure Vanilla Extract
3 Tablespoons Cornstarch
1 Cup Coconut Flakes, Unsweetened (I Use Trader Joe’s Organic Unsweetened Flake Coconut)

Preparation

Add one cup of the coconut milk, one cup of the whole milk, the egg yolk, sugar and vanilla to a medium saucepan.
Whisk the ingredients together thoroughly until the egg yolk is incorporated.
Cook the milk mixture over medium low heat, whisking occasionally until it just begins to boil, about 3 to 5 minutes.
A half a cup of the whole milk was reserved to mix with the cornstarch. Stir the cornstarch and milk together in a small bowl until the cornstarch has completely dissolved.
While waiting for the milk mixture to heat put half of the coconut flakes into a small sauté pan and toast on medium low heat until lightly browned.
Once the milk mixture begins to boil, remove the pan from the heat and slowly pour in the cornstarch and whisk until it is combined.
Return to the heat and cook another couple of minutes until the pudding thickens.
Add the remaining untoasted coconut flakes to the pudding and whisk until combined, then remove from the heat.
Pour the pudding into small bowls and let it cool, either in the refrigerator or on your counter.
Once cooled, top the pudding with homemade whipped cream, try my Luscious Homemade Whipped Cream recipe, and then sprinkle some of the toasted coconut over the whipped cream. Serve and Enjoy!