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Everyday Fare With Extraordinary Flair

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Home » Type » Desserts » Puddings and Custards » Toasted Coconut Cream Pudding

Toasted Coconut Cream Pudding

January 15, 2014 by Faith 17 Comments

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Here in the Middle East, hospitality reigns supreme.

This means that at any time a guest could pop by unannounced and you have to be ready to be hospitable. Which basically means you have to be willing to drop whatever it is you were doing before they arrived and entertain them, and of course you need to have a well-stocked fridge so you can offer them refreshments.

Several refreshments, which typically include a selection of beverages, fresh fruit, mixed nuts, and sweets.

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Mike and I don’t usually keep a lot of sugary sweets on hand, so we when we shop we pick up things specifically for when people drop by. I also have a repertoire of a few sweet treats that are super easy to whip up, such as pudding. Actually, as of late, I’ve sort of become the pudding queen.

In the past few months I’ve made Chocolate-Hazelnut Custard, Dark Chocolate Coconut Pudding, Toffee Pudding with Chocolate Flecks, Vanilla Bean Pudding, Caramel-Vanilla Pudding, and Mixed Berry Pudding Topped with Vanilla Custard.

And of course this Toasted Coconut Cream Pudding, which isn’t the prettiest (it sort-of looks like Cream of Wheat), but it sure is tasty. Before making it, I debated as to whether or not I should toast the coconut because I knew if I toasted it, the pudding wouldn’t be nearly as pretty as if I kept it pure white. Alas, taste won out. I much prefer the flavor of toasted coconut over untoasted, and in the end, even if something is drop-dead gorgeous, if the flavor isn’t there I won’t eat it – or serve it to guests.

So anytime you want to drop by I’ll share my favorite pudding with you.

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Print
Toasted Coconut Cream Pudding
Prep time:  5 mins
Cook time:  20 mins
Total time:  25 mins
Yield: 4 servings
 
Ingredients
  • 1½ cups (100 g) unsweetened, desiccated coconut
  • 3 cups (710 ml) milk, divided
  • 4 tablespoons cornstarch
  • 5 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (or another 1 teaspoon vanilla extract)
  • ½ cup (120 ml) heavy cream
  • 1 tablespoon powdered sugar
Instructions
  1. Preheat oven to 325F. Spread the coconut out on a medium-sized baking sheet and toast until golden, about 8 to 10 minutes, stirring occasionally. Once toasted, transfer the coconut to a bowl to cool because it can scorch if you leave it on the hot tray; cool completely. Measure out 4 tablespoons and set it aside for garnish.
  2. Whisk together1/2 cup milk and the cornstarch in a small bowl and set aside. Add the remaining 2½ cups milk and the sugar to a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, and then once slowly simmering, whisk in the cornstarch/milk mix. Bring to a boil, whisking constantly, and then turn off the heat. Whisk in the coconut (except the reserved 4 tablespoons for garnish), vanilla extract, and coconut extract.
  3. Immediately pour the pudding into 4 individual bowls and cover the top of each with a piece of plastic wrap to prevent a “skin” from forming on top. Cool to room temperature, and then refrigerate to chill.
  4. Right before serving, whip the cream and powdered sugar to soft peaks. Serve each pudding topped with whipped cream and the reserved toasted coconut.
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Filed Under: Gluten Free, Puddings and Custards Tagged: Coconut Cream, Desserts, Pudding, Recipes, Toasted Coconut, Treats, What to keep in the fridge for when guests pop by unexpectedly

Comments

  1. [email protected] says

    January 21, 2014 at 7:25 am

    They look fresh and easy to eat

    Reply
  2. Joanne says

    January 19, 2014 at 8:55 am

    You are basically singlehandedly fueling my coconut addiction! I kind of want this for breakfast.

    Reply
  3. Amy (Savory Moments) says

    January 17, 2014 at 6:25 am

    This pudding sounds delicious. It reminds me of my coconut pie filling without the crust! Coconut os one of my favorites.

    Reply
  4. Maureen | Orgasmic Chef says

    January 16, 2014 at 10:47 pm

    Oh my, I love coconut pudding and this looks terrific.

    Reply
  5. Krista says

    January 16, 2014 at 2:27 pm

    You had me at coconut!

    Reply
  6. sue/the view from great island says

    January 16, 2014 at 12:30 pm

    I’m on the same coconutty page today — love the light in these photos!

    Reply
  7. Dina says

    January 16, 2014 at 9:15 am

    it looks delicious!

    Reply
  8. Katie says

    January 16, 2014 at 6:45 am

    Growing up I didn’t like coconut, but I rediscovered it in the past year and I can’t get enough of it! Coconut in my quick breads, granola, smoothies – and now some pudding! Yum!

    Reply
  9. Tieghan says

    January 15, 2014 at 11:47 pm

    I love coconut cream. I would devour these!

    Reply
  10. Alyssa (Everyday Maven) says

    January 15, 2014 at 6:59 pm

    I would love one of these! I have also been making a lot of pudding lately – mostly at the request of my son!

    Reply
  11. Sarah Bode-Clark says

    January 15, 2014 at 11:09 am

    I love the simplicity of pudding as dessert and have been craving coconut like mad of late. This will be showing up on my table very soon.

    Reply
  12. Katrina @ WVS says

    January 15, 2014 at 11:02 am

    This sounds like such a fabulous dessert! Yum!

    Reply
  13. Julia says

    January 15, 2014 at 8:56 am

    Heck yes, I’m totally dropping in on you and Mike! I can just imagine hunkering down in front of a delicious bowl of this and chit chatting. Coconut everything strikes my fancy, so I’ll have to make this soon!

    Reply
  14. Erica says

    January 15, 2014 at 7:56 am

    Mmmmm!! Id def stop by for this! What a treat!!

    Reply
  15. Rosa says

    January 15, 2014 at 5:49 am

    A divine dessert! Those puddings look very tempting. Coconutty puddings are always extremely enjoyable.

    Cheers,

    Rosa

    Reply

Trackbacks

  1. Stuff I Found While Looking Around Cupcakepedia says:
    January 27, 2014 at 12:31 am

    […]  toasted coconut cream pudding. You have to try this to know how good it is. […]

    Reply
  2. Currently Crushing On. | How Sweet It Is says:
    January 18, 2014 at 6:49 am

    […] toasted coconut cream pudding. for all my fellow coconut […]

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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