Circle B Coconut Pudding

Circle B Kitchen

This pudding comes out super luscious and creamy. I've sort of combined a couple of different recipes to create this and eliminated some steps that you can decide if you wish to include. The first is straining the pudding after cooking it and before pouring it into the ramekins. There is a slight possibility of a tiny clump of egg or cornstarch that you could eliminate if you wished to strain the pudding. I didn't find any lumps and am not quite so fastidious that it would bother me if I did. But strain, if you like. The other question is whether or not to add coconut to the pudding itself. I guess I'm not really crazy about the texture of coconut in my pudding, but add it in for you like. The toasted coconut on top seemed the perfect amount for me. Oh, and if you can find it, try and use coconut extract as opposed to coconut flavoring. The flavoring has a bit of an artificial flavor to it.

Serves 4

2/3 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

2 1/2 cups lite coconut milk (about 1 1/3 cans)

4 large egg yolks

2 tablespoons unsalted butter, cut into pieces

1/4 teaspoon vanilla extract

1 teaspoon coconut extract (not flavoring)

1/2 cup coconut flakes, divided

1. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Very gradually whisk in cocnut milk,taking care to dissolve cornstarch. Whisk in egg yolks.

2. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from the heat and stir the butter, coconut extract, and vanilla into the hot pudding.

3. Pour the pudding into individual ramekins or dessert cups, or you pour it into one large bowl. Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days.

Toast the coconut on a small sheet pan in a 375 degree oven for about 5-6 minutes. Keep a close eye on it because it can burn quickly. Stir once or twice if it starts to get too brown around the edges.

If using the one-bowl method, before serving, whisk the pudding until smooth; divide among four serving dishes. Top with toasted coconut.