Coconut Pudding Recipe

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For a change of pace from the coconut, you can easily modify this recipe to make a delicious vanilla custard pudding.

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Coconut Pudding Recipe

Prep: 10 min. Bake: 45 min. + chilling

Yield: 5 Servings

10 45 55

Ingredients

3 eggs
1/3 cup sugar
Dash salt
1/4 teaspoon coconut extract
2-1/4 cups whole milk
1/4 teaspoon vanilla extract
Dash ground nutmeg

Directions

In a small bowl, whisk the eggs, sugar and salt just until eggs are blended. In a small saucepan, heat milk just to simmering. Gradually whisk into egg mixture. Stir in extracts.
Transfer to five 4-oz. ramekins. Sprinkle with nutmeg. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 45-50 minutes or until center is just set (mixture will jiggle).
Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours before serving. Yield: 5 servings.

Vanilla Custard Pudding: Omit coconut extract. Increase vanilla extract to 3/4 teaspoon. If desired use 1/3 brown sugar in place of the sugar.

Nutritional Facts 1 serving equals 165 calories, 7 g fat (3 g saturated fat), 142 mg cholesterol, 121 mg sodium, 19 g carbohydrate, trace fiber, 7 g protein.

Originally published as Coconut Custard Pudding in The Taste of Home Cookbook , p546