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Coconut Pudding Recipe

Coconut Pudding Ingredients

  • Coconut Pudding Recipe
    Coconut Pudding Recipe

    3/4 cup sifted cornstarch

  • 1/2 teaspoon salt
  • 3 cups cold milk
  • 3 cups unsweetened coconut milk
  • 2 cups plus 2 teaspoons sugar
  • 1 box raspberries (6 ounces)
  • 1 teaspoon raspberry liqueur
  • 1/2 teaspoon fresh lemon juice

How to make Coconut Pudding

  • Prep time does not include overnight chilling
  • In a medium bowl, whisk the cornstarch and salt.
  • Slowly whisk in 1 cup of the milk until smooth.
  • In a medium saucepan, combine the remaining 2 cups of milk with the coconut milk and 2 cups of the sugar and bring to a simmer, whisking until the sugar dissolves.
  • Gradually whisk in the cornstarch mixture and cook over moderate heat, whisking constantly, until very thick, about 6 minutes.
  • Off the heat, whisk the custard for 1 minute.
  • Let cool for 10 minutes.
  • Spoon the custard into twelve 3/4-cup ramekins.
  • Refrigerate until chilled and firm, at least 6 hours or overnight.
  • In a blender, puree the raspberries with the liqueur, lemon juice and the remaining 2 teaspoons of sugar.
  • Strain the puree through a fine sieve.
  • Serve the coconut pudding with the raspberry sauce on top.
  • Coconut Pudding is ready to serve.

7 minutes to make
Serves 12

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