Ingredients:
3 cups whole milk
1 cup coconut milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup sweetened shredded coconut, toasted
Whipped cream, for topping (optional)
Directions:
Prepare the Base: In a medium saucepan, whisk together milk, coconut milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture begins to thicken and bubble, about 5-7 minutes.
Temper the Egg Yolks: In a small bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture into the yolks to temper them, then slowly pour the egg yolk mixture back into the saucepan, whisking constantly.
Cook the Pudding: Continue to cook the pudding over medium heat, stirring constantly, until thickened, about 2-3 minutes. Remove from heat and stir in vanilla extract and coconut extract.
Add the Toasted Coconut: Stir in 3/4 cup of the toasted coconut, reserving the remaining 1/4 cup for garnish.
Chill and Serve: Pour the pudding into individual serving dishes or one large bowl. Cover the surface with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.
Garnish: Before serving, top the pudding with whipped cream (if desired) and the remaining toasted coconut.
Prep Time: 15 mins | Cooking Time: 10 mins | Total Time: 2 hrs 25 mins (including chilling)
Kcal: 250 | Servings: 6
