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Coconut Cream Pudding
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Prep Time: 15 minutes
Cook Time: 240 minutes
Servings: 6
Equipment:
**Slow cooker**
mixing bowl
whisk
measuring cups
and spoons
Cuisine Type: Dessert
Coconut Cream Pudding is a luscious and creamy dessert that transports you to a tropical paradise with every spoonful. This slow cooker version allows you to effortlessly prepare a delightful treat that’s perfect for warm weather or any special occasion.
The combination of coconut milk and heavy cream creates a rich texture, while the addition of shredded coconut adds a delightful chewiness, making it an irresistible dessert for coconut lovers. This pudding not only satisfies your sweet tooth but also provides the comforting flavors of coconut that evoke memories of sandy beaches and sunny days.
With minimal prep and a slow cooker doing all the work, you can enjoy a delicious dessert with ease. Serve it chilled, topped with whipped cream, toasted coconut flakes, or fresh fruit for an elegant finishing touch.
Ingredients:
- 1 can (14 oz) coconut milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (unsweetened)
- Whipped cream (for serving, optional)
- Toasted coconut flakes (for garnish, optional)
Instructions:
- In a mixing bowl, whisk together the coconut milk, heavy cream, sugar, cornstarch, salt, and vanilla extract until well combined and smooth. Make sure there are no lumps of cornstarch remaining for a silky texture in your pudding.
- Pour the mixture into the slow cooker. Stir in the shredded coconut, ensuring it’s evenly distributed throughout the pudding mixture.
- Cover the slow cooker with the lid, set it to low, and cook for about 4 hours. Stir the pudding occasionally throughout the cooking process to help it cook evenly and achieve a creamy consistency.
- After 4 hours, check the pudding for doneness; it should be thickened and set. If it’s still too runny, continue cooking for an additional 30 minutes. Once done, turn off the slow cooker and let the pudding cool slightly.
- Once cooled, transfer the pudding to individual serving bowls or a larger dish and refrigerate for at least 2 hours to chill completely before serving. This will help the pudding firm up even more.
- Serve the chilled coconut cream pudding with a dollop of whipped cream on top and a sprinkle of toasted coconut flakes for an extra touch of flavor and texture.
Extra Tips:
To elevate the flavor, consider adding a bit of lime zest or a splash of rum extract to the pudding mixture before cooking. This adds a bright note that complements the coconut beautifully.
If you prefer a less sweet pudding, feel free to adjust the sugar to your taste. Leftovers can be stored in an airtight container in the refrigerator for up to three days, making this a fantastic make-ahead dessert option!
Enjoy your delicious coconut cream pudding!
