Double Coconut Pudding
 
 
by:
Serves: 8
Ingredients
  • ⅔ cup sugar
  • 3 tablespoons cornstarch
  • Pinch salt
  • 3 large egg yolks
  • 1 can (13.5 ounces) regular coconut milk
  • 1 can (12 ounces) evaporated milk
  • ⅔ cup shredded unsweetened coconut, toasted (see step below)
Instructions
  1. Toast coconut in a 9-inch baking pan in a 300-degree oven, stirring once or twice, until fragrant and golden, about 10 minutes.
  2. Whisk sugar, cornstarch, and salt in a medium saucepan. Just before adding milks, whisk in egg yolks, and then turn heat to medium and whisk in milks. Continue to cook, whisking occasionally at first and then constantly as pudding starts to thicken, until mixture comes to a full simmer. Remove from heat and stir in ½ cup of the coconut.
  3. Pour into an airtight container or 8 custard cups with a sheet of plastic over the surface to keep a skin from forming (Can be refrigerated up to 5 days).
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/double-coconut-pudding/