About the Recipe
Nothing beats fresh homemade pudding. You can use the base recipe to make a variety of pudding flavors by substituting the coconut milk for either whole milk or cream and then adding the extract or flavoring of your choice.
Ingredients
Pie Crust (Optional)
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1 ½ cups of whole milk or 2%
½ cup of unsweetened whipping cream
¾ cup of coconut milk
2 egg yolks
½ cup of granulated white sugar
1 teaspoon of coconut extract
1 tablespoon of butter
4 tablespoons
Preparation
If you plan on making a pie, make and cook your pie crust ahead of time. Please refer to the recipe for “Super Flaky Pie Crust" in the "Breads and Pastries"
In a saucepot, combine all ingredients except for the butter and egg yolk.
Cook over medium-low heat, stirring constantly.
Bring to a light boil and then continue cooking for 5 minutes.
Liquefy the egg yolks in a measuring cup.
Add 1 tablespoon of the pudding mix at a time to the liquefied egg yolk in the measuring cup and mix it well. Continue until you have about ½ to ¾ of a cup of egg-yolk and pudding mix.
Gradually incorporate the egg-yolk mix into the pudding, whisking constantly, like you would with a hollandaise sauce.
Remove the pudding from the heat source then add the butter and mix until the butter has melted and blended in.
Pour into a pre-baked, cooled pie shell or tart shells. Allow the pudding to cool to room temperature then refrigerate.
You can top your pudding or pie with whipped cream and garnish it with toasted coconut.
Alternatively, you simply serve it as a standalone pudding, either hot or cold.