COCONUT PUDDING
Rich and smooth. It takes half an hour to make, but it well worth the effort. Posting in response to a request. Plan ahead as it needs time to chill.
Provided by MarieRynr
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk.
- Cook and stir over medium heat until the mixture is thick and bubbly.
- Reduce heat to low and cook 2 minutes more.
- Remove the pan from heat.
- Separate the egg yolks from whites.
- Beat the egg yolks slightly.
- Gradually stir 1 cup of the hot mixture into yolks.
- Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil.
- Cook and stir 2 minutes before removing the pan from heat.
- Stir butter, vanilla, and coconut into the hot mixture.
- Let cool 5 minutes, then pour into serving dishes and chill several hours until serving time.
- The hot mixture can also be poured into a baked 9 inch pie crust for coconut cream pie.
- Top with meringue and brown or just top with whipped cream.
COCONUT CREAM PUDDING
"A golden baked meringue makes the crowning touch to this mouthwatering dessert."-Verona Koehlmoos, Pilger, Nebraska
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. , In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and vanilla. Cool to lukewarm without stirring., Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm.
Nutrition Facts : Calories 257 calories, Fat 9g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 96mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 0 fiber), Protein 6g protein.
COCONUT PUDDING
This delicious coconut pudding has a creme brulee richness and exotic taste. Yum! Shake a dash of cardamom or cinnamon on top of each serving, if desired.
Provided by photobug843
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
- Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 23.8 g, Cholesterol 117.7 mg, Fat 32.1 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 25.8 g, Sodium 60 mg, Sugar 16.7 g
COCONUT COUSCOUS PUDDING
Make and share this Coconut Couscous Pudding recipe from Food.com.
Provided by katew
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place couscous and coconut in bowl.
- Pour over 1 1/2 cups boiling water, stir well.
- Cover and stand five minutes.
- In a pot place cornflour, spices,milk and syrup.
- Whisk to combine and cook over moderate heat.
- Stir constantly till mixture thickens.
- Add couscous, mix well.
- Spoon into serving dishes, cool 30 minutes till set.
- Serve with yoghurt.
COCONUT PUDDING
For a change of pace from the coconut, you can easily modify this recipe to make a delicious vanilla custard pudding.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the eggs, sugar and salt just until eggs are blended. In a small saucepan, heat milk just to simmering. Gradually whisk into egg mixture. Stir in extracts., Transfer to five 4-oz. ramekins. Sprinkle with nutmeg. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 45-50 minutes or until center is just set (mixture will jiggle). , Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours before serving. ,
Nutrition Facts : Calories 165 calories, Fat 7g fat (3g saturated fat), Cholesterol 142mg cholesterol, Sodium 121mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 7g protein.
CHINESE COCONUT PUDDING
Here is the recipe for the lusciously light, snow-white, squares of coconut pudding that is served at Chinese dim sum. Simple to make and delicious! Because of the risk of salmonella in raw egg whites, I would substitute the appropriate amount of pasteurized egg whites, or egg whites reconstituted from a powder.
Provided by YI-FUN HSUEH
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Lightly grease a 1-quart mold.
- In a large bowl, dissolve gelatin in boiling water. Stir in evaporated milk, sugar and coconut extract. Allow to cool to room temperature.
- Meanwhile, whip egg whites until fluffy. When gelatin mixture has cooled to room temperature, place gelatin bowl in an ice bath. When mixture begins to set, fold egg whites into it. Spread in prepared mold and refrigerate until set.
Nutrition Facts : Calories 125.5 calories, Carbohydrate 26.8 g, Cholesterol 5.1 mg, Fat 1.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 32.4 mg, Sugar 26.8 g
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