Seasons and Suppers · by Jennifer Maloney★ 5.0 (16)
Coconut Cream Pudding
NUTRITION · PER SERVING150M COOK
CAL 23%·PRO 15%
CARBS 44G38% OF CAL
3G FIBER34G SUGAR8G OTHER
FAT 30G58% OF CAL
23G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy coconut pudding made with coconut milk, eggs, and whipped cream, tasting like coconut cream pie without the crust. Rich and delicious served in ramekins or bowls.
dessertamerican🌀 blender🌡️ thermometer🥄 saucepangluten freevegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 14 oz full-fat coconut milk (not light or fat-reduced)
- 1 1/4 cups whole milk (3.5%) or half and half cream (10%) (or half of each)
- 2 large eggs
- 3/4 cups white sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1/4 cup sweetened shredded coconut
- 1 teaspoon vanilla extract (or vanilla bean paste)
- Whipped Cream
- Toasted Coconut *see Notes
At a glance
PER SERVING · TIME 150M
CAL 23%·PRO 15%
CARBS 44G38% OF CAL
3G FIBER34G SUGAR8G OTHER
FAT 30G58% OF CAL
23G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 186mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 406mg
- Calcium
- 155mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.