This flavorful, toasted pudding is an easy sweet to keep in one’s repertoire in case an unexpected guest were to ever drop in.
By Faith Gorsky
- 1½ cups (100 g) unsweetened, desiccated coconut
- 3 cups (710 ml) milk, divided
- 4 tablespoons cornstarch
- 5 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (or another 1 teaspoon vanilla extract)
- ½ cup (120 ml) heavy cream
- 1 tablespoon powdered sugar
- Preheat oven to 325F.
- Spread the coconut out on a medium-sized baking sheet and toast until golden, about 8 to 10 minutes, stirring occasionally. Once toasted, transfer the coconut to a bowl to cool because it can scorch if you leave it on the hot tray; cool completely.
- Measure out 4 tablespoons and set it aside for garnish.
- Whisk together1/2 cup milk and the cornstarch in a small bowl and set aside.
- Add the remaining 2½ cups milk and the sugar to a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, and then once slowly simmering, whisk in the cornstarch/milk mix. Bring to a boil, whisking constantly, and then turn off the heat.
- Whisk in the coconut (except the reserved 4 tablespoons for garnish), vanilla extract, and coconut extract.
- Immediately pour the pudding into 4 individual bowls and cover the top of each with a piece of plastic wrap to prevent a “skin” from forming on top. Cool to room temperature, and then refrigerate to chill.
- Right before serving, whip the cream and powdered sugar to soft peaks. Serve each pudding topped with whipped cream and the reserved toasted coconut.