HOMEMADE COCONUT PUDDING
This old fashioned Homemade Coconut Pudding made with coconut milk and coconut cream is the perfect dessert because it is so creamy rich and delicious.
Provided by Krissy Allori
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Combine sugar and egg yolks in the bowl of a stand mixer. Use the whisk attachment to combine until light and fluffy, about 5 minutes on medium high speed, while stopping the mixer every coupld of minutes to scrape the bowl.
- While eggs and sugar and mixing, combine coconut milk and coconut cream in saucepan. Heat on low just until the liquid starts to scald and you see steam. Remove pan from heat.
- Add flour and cornstarch to egg mixture and whisk until well combined, stopping the mixer and scraping as needed.
- With the mixer running on low speed, add a small amount of the hot coconut milk to the egg mixture and combine well to temper the egg. Once it is well mixed, add a little more milk, mix, and repeat until all of the milk has been added. Transfer the entire mixture from the bowl back to the pot and heat on medium low heat, whisking frequently, until thickened, about 5-10 minutes. Stir in coconut rum.
- To toast your coconut, add it to a large pan and cook over low heat, stirring frequently, until golden brown. Once the coconut starts to brown, stir more frequently to avoid burning.
- Serve pudding warm or cold. You can either mix the toasted coconut in with the pudding or you can serve it on top.
Nutrition Facts : Calories 382 kcal, Carbohydrate 55 g, Protein 4 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 195 mg, Sodium 71 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving
DAIRY-FREE COCONUT RICE PUDDING
If you love the smell and taste of coconut than you'll love this dairy-free coconut rice pudding! And if dairy products upset your stomach, this is a lovely healthy alternative to using milk or cream. Sprinkle with cinnamon, add fruit or nuts, or serve plain.
Provided by Bananatini
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes.
- Spoon into small serving dishes. Serve warm or place in refrigerator to chill.
Nutrition Facts : Calories 443.7 calories, Carbohydrate 37.3 g, Fat 32.3 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 28.6 g, Sodium 21.2 mg, Sugar 8.5 g
NON-DAIRY COCONUT PUDDING
Having dairy allergies I have to watch what I eat. SO I try to come up with recipes using dairy substitutes.
Provided by rabbit burn
Categories Dessert
Time 17m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla and Coconut.
- After pudding has cooled either pour into cooled pre-baked pie crust or ovenproof bowl.
- Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.
- Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate.
Nutrition Facts : Calories 385.9, Fat 23.9, SaturatedFat 19.8, Cholesterol 105.8, Sodium 100.8, Carbohydrate 39.6, Fiber 4, Sugar 30.5, Protein 6.7
JELL-O PUDDING WITH NON-DAIRY MILK
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings, about 1/2 cup each
Number Of Ingredients 2
Steps:
- Beat pudding mix and 1 cup milk in medium bowl with whisk 2 min. (Pudding will be thick.)
- Stir in remaining milk.
- Refrigerate 30 min.
Nutrition Facts : Calories 120, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0.789 g
DAIRY FREE COCONUT RICE PUDDING
My kids love this dairy free creamy rice pudding. It will thicken as it cools and may need to be thinned a little with water or more coconut milk. Sometimes we add dried cranberries or cherries at the beginning, they plump as they cook.
Provided by chicklet
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine rice, coconut milk, water and sugar in saucepan.
- Bring to a boil, then reduce heat and simmer 20 min, stirring occasionally.
- Take off heat, add cinnamon and vanilla.
- Enjoy warm or chilled.
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.
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