Homemade Toasted Coconut Pudding

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg

• Canned Goods

  • 3/4 cup Coconut milk

• Baking & Spices

  • 2 tbsp Cornstarch
  • 2 tbsp Granulated sugar
  • 1/4 tsp Salt
  • 1/4 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Coconut, toasted sweetened

• Dairy

  • 1 tbsp Butter
  • 1 1/4 cups Milk

Found on thecookiewriter.com

Description

Ingredients

• 1/2 cup toasted sweetened coconut ( tutorial found here !)
• 1 1/4 cups milk
• 3/4 cup coconut milk
• 2 tbsp. cornstarch
• 2 tbsp. granulated sugar
• 1/4 tsp. salt
• 1 egg
• 1 tbsp. butter
• 1/4 tsp. vanilla

Directions

• In a medium-sized saucepan add the cornstarch, sugar, and salt. In a separate bowl, beat the egg until paler in colour: a good couple of minutes. Add in the milk, coconut milk and whisk to combine. Pour liquid into saucepan.
• Cook mixture over medium heat, whisking often, until bubbles form and mixture thickens. Remove from heat and stir in butter and vanilla. Allow to cool slightly on stove top, stirring occasionally to prevent film.
• Pour through a fine sieve and refrigerate until ready to serve. You can put the pudding in individual cups if desired. If lumps form after refrigeration, just push through a fine sieve again. Pour in toasted coconut and stir to combine (I recommend adding the coconut after you have strained the pudding!)