Description
A creamy and comforting milk coconut pudding made with pantry staples and infused with shredded coconut for tropical texture and flavor.
Ingredients
Scale
- 2 cups whole milk
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 large egg
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, whisk together the milk, sugar, cornstarch, and egg until smooth and lump-free.
- Pour the mixture into a medium saucepan and place it over medium heat.
- Stir continuously as it heats, allowing it to thicken over 6 to 8 minutes.
- Once thickened, stir in the vanilla extract and shredded coconut, and cook for an additional minute.
- Remove from heat and let cool slightly.
- Pour the pudding into individual serving dishes, cover, and refrigerate for at least 2 hours.
- Top with extra shredded coconut or a mint leaf before serving, if desired.
Notes
- Use full-fat milk for a richer result.
- Stir constantly while heating to prevent lumps and burning.
- Let the pudding cool slightly before chilling to avoid condensation.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 18g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: milk coconut pudding, easy pudding, tropical dessert, creamy coconut dessert, coconut milk dessert