if you’re a fan of coconut cream pie, you will love this pudding. creamy, full of coconut flavour and a great dessert to enjoy any time. i haven’t tested this recipe with light or reduced fat coconut milk. whole milk or half and half cream – i enjoy this pudding with full-fat whole milk (3.5% b.f.), though you can also use half and half cream (10% b.f.), for a richer pudding, if you like. you may be able to use a non-dairy milk here, though i haven’t tested it myself. use what you have or what texture you prefer in the pudding. 1. start by combining all the ingredients except the coconut and the vanilla in a large saucepan. we need to warm the eggs slowly, so they don’t suddenly cook and you have a pot of scrambled eggs. 2. i start with a whisk, to make sure the mixture is nice and smooth to start. you can generally whisk them out or pour through a sieve before adding the coconut). when the pudding is done, remove the pot from the heat and stir in the coconut and vanilla.
if you don’t want a skin, let the plastic wrap come into contact with the top of the pudding as it refrigerates. i’m jennifer, a home-cook of many years and a lifelong seeker of delicious food! i enjoy eating all the foods!i love to share the classic recipes that i have enjoyed for years, as well as newer discoveries, that have become fast favourites. you can leave a recipe rating by simply clicking on the stars in the recipe card above or if you like, you can leave a comment and rating in the comment section below! thank you jennifer for this lovely treat. so good,creamy, without the shredded coconut i had a bowl warm! we made it with coconut cream instead of half and half and it was delicious. coconut cream pie has always been one of my favorite desserts jennifer, so i know i’d love these little puddings! i have such fond memories of coconut cream pie from when i was a kid so i know i’d love this pudding! jenifer she said she will make it for me.. thanks this looks like a keeper for me all the flavours are for me. are you are looking for simple, seasonal and delicious everyday recipes? do you love classic, homey, comforting food, but with a modern, real food update?
it was the perfect cross between banana pudding and coconut cream pie! it was also in a bucket as big as my face. it’s a no-bake dessert as long as you don’t count the two minutes it takes to toast the coconut. there was no way i was going to be able to be good and only take a few bites. you can still use vanilla pudding and just add a little coconut extract to taste.
after a few hours resting in the fridge, the wafers soften and the pudding flavors mingle and it seriously becomes irresistible! i have been struggling to find it too, but recently saw it back in stock! i made this using banana pudding and was very good but where can i find the coconut pudding you use in recipe. i added cream of coconut and instead of whipped cream used cool whip. sign up for my newsletter for family friendly meals and desserts delivered to your inbox.
in large sauce pan add your milk, sugar, cornstarch, salt, egg and egg yolk. continuously whisk over medium high heat until thick and bubbly. ingredients 1-1/4 cups sugar, divided 1/4 cup cornstarch 3 cups milk 4 eggs, separated 1 cup sweetened shredded coconut 1 teaspoon vanilla extract. ingredients. 1/2x 1x 2x 3x 14 oz full-fat coconut milk, not light or fat-reduced (400ml) 1 1/4 cups whole milk (3.5%) or half and half cream (, vegan coconut cream pudding, vegan coconut cream pudding, coconut cream pudding keto, coconut cream pudding mix, coconut cream pudding pie.
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