Coconut Pudding



Gluten Free Coconut Pudding

I am home recovering from a coronary angiogram. They stuck a catheter into my heart through a vein in my neck and one in my radial artery (wrist) too. Results were good, but I'm not supposed to use my wrist much for a week because of the bleeding risk. This includes typing (and sadly, crocheting) so this post will have to be short.



Coconut Toasting

I loved making this for dessert as a kid. So easy and so good. If you love coconut, you'll love this pudding too.

See, short and sweet. Now for the recipe.

(makes 4 servings)
Ingredients

1/2 cup Sugar
pinch of Salt
3 1/2 tbsp Cornstarch
2 cups Milk (could sub other milks if dairy intolerant)
2 eggs
1/2 +1/4 cup Shredded Coconut
1 tbsp Coconut Oil (or Margarine)
1 tsp Vanilla or Coconut Extract  - optional

Directions

In a medium saucepan, whisk together cornstarch, milk, and eggs.
Add sugar, salt, 1/2 cup coconut and coconut oil.
Bring mixture to a boil over med-high heat.
Reduce heat and stir until thick.
Remove from burner and add extract if using.
Stir and let cool a bit. (can be served warm or chilled)

Meanwhile, add 1/4 cup shredded coconut to frying pan (non-stick preferably).
Toast on high heat, stirring very frequently, until coconut is browned and fragrant (This only takes a few mins. Don't let it burn.)
Let cool.
Use as a garnish for each dish of pudding.



Whisk milk, eggs, cornstarch together and add other ingredients



Bring to a boil, reduce heat and stir until thick



Once thick, set aside to cool.



Toast coconut in frying pan



Stir very frequently



Toast until browned and fragrant



Garnish pudding with toasted coconut


Variation - omit 1/4 cup coconut and toast the rest. Instead of adding it to the pudding before cooking, stir it in after the pudding has thickened and cooled somewhat.