Toasted Coconut Pudding

by Laura Silber


  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1 pinch salt
  • 2 tsp. vanilla extract
  • 5 egg yolks
  • 1 1/4 cups coconut milk
  • 1 1/4 cups dairy milk, soy milk, or hemp milk
  • 2 Tbsp. butter or non-dairy margarine, cut into bits
  • 1 cup dried shredded unsweetened coconut, toasted
Toasted Coconut Pudding

Elizabeth Cecil

Combine all ingredients except butter/ margarine and coconut in a medium heavy-bottomed saucepan. Follow cooking directions listed in the Basic Vanilla Pudding recipe. Before pouring into ramekins or a serving bowl, stir in 3/4 c. of the toasted coconut, mixing well. Transfer to serving dishes. Cool completely. Sprinkle the remainder of the toasted coconut on top before serving.

Recipe yields 6 servings.