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Coconut Custard Pudding
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
Equipment:
Mixing bowl
whisk
saucepan
measuring cups
measuring spoons
oven-safe dish
Cuisine Type: Dessert
Coconut Custard Pudding is a luscious and creamy dessert that brings the tropical flavors of coconut to your table. This delightful treat features a smooth custard base enriched with sweetened coconut milk, making it a perfect indulgence for any occasion.
The subtly sweet and rich flavor of coconut pairs beautifully with the lightness of the custard, creating a dessert that feels both comforting and exotic at the same time. This pudding isn’t only easy to make but also offers flexibility in serving. You can enjoy it warm or chilled, and it can be garnished with toasted coconut flakes, whipped cream, or fresh fruit for an added touch.
Whether served at a family gathering or a dinner party, this Coconut Custard Pudding is sure to impress your guests with its delightful flavor and creamy texture.
Ingredients:
- 1 cup coconut milk
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup sweetened shredded coconut (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Prepare a large baking dish by placing it in the oven while it preheats. This will help create a water bath for the custard, ensuring even cooking.
- In a mixing bowl, combine the coconut milk, whole milk, and sugar. Whisk the mixture until the sugar is fully dissolved, allowing the flavors to meld together beautifully.
- In a separate bowl, whisk the eggs until well beaten. Gradually add the milk mixture to the eggs while whisking continuously to prevent the eggs from curdling. This step is essential for achieving a smooth custard.
- Stir in the vanilla extract, salt, and shredded coconut if using. Mix until everything is well combined, then pour the custard mixture into the prepared oven-safe dish.
- Carefully transfer the dish to the preheated baking dish in the oven, creating a water bath by pouring hot water into the outer dish until it reaches halfway up the sides of the custard dish. This will help cook the pudding evenly.
- Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center. Once done, remove the pudding from the oven and let it cool at room temperature for a bit before refrigerating it for at least 2 hours before serving.
Extra Tips:
For an extra burst of coconut flavor, consider using coconut extract in addition to the vanilla. If you prefer a more textured pudding, you can leave out the shredded coconut or use unsweetened coconut for a less sweet finish.
This pudding can be made a day in advance, allowing the flavors to develop further, making it a convenient dessert option for entertaining.
Enjoy your Coconut Custard Pudding!
