https://youtu.be/klrqcz7aAdg

Serves: 2-4

​Prep time: 20 Minutes

Bake time: None

Ingredients

Coconut Pudding:

• 3/4 cup granulated sugar

• 3 tablespoons cornstarch

• 1-1/2 teaspoons coconut ext.

• 1-1/2 teaspoons vanilla extract

• 2/3 cup sweet shredded coconut

• 1/4 teaspoon salt

• 3 cups milk

• 2 large eggs

• 1-1/2 tablespoon salted butter

Topping:

• 1/2 cup heavy cream

• 1 teaspoon powdered sugar

• 1/4 cup toasted shredded coconut

Directions:

1. In a medium saucepan, whisk together the cornstarch, sugar, and salt. Add the eggs and whisk for 30 seconds until the mixture is yellow and fully combined. Slowly pour in the milk in 3 portions, whisking well between each portion.

   
   

2. Place the saucepan over medium heat and stir continuously for about 12 minutes until it comes to a gentle boil. Stir for 1 additional minute, then remove from heat. The mixture should be thick and pale yellow.

   
   

3. After removing the saucepan from the heat, whisk in the vanilla extract, coconut extract, and shredded coconut.

   
   

4. Whisk in the butter until it is fully melted and incorporated.

   
   

5. Allow the pudding to cool for 5 minutes, stirring every minute to prevent a skin from forming.

   
   

6. Pour the mixture into ramekins, bowls, or serving glasses.

   
   

7. Place in the refrigerator for 3-4 hours until completely set.

   
   

8. In a sepearte bowl, whisk together heavy cream and powdered sugar until stiff peaks form. Transfer to a pipping bag and swirl on top of the pudding.

   
   

9. Top with extra shredded coconut and enjoy!