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Coconut Pudding

 Coconut Pudding
For a change of pace from the coconut, you can easily modify this recipe to make a delicious vanilla custard pudding.
5 ServingsPrep: 10 min. Bake: 45 min. + chilling


  • 3 eggs
  • 1/3 cup sugar
  • Dash salt
  • 1/4 teaspoon coconut extract
  • 2-1/4 cups whole milk
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • Dash ground nutmeg


  • 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.

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Coconut Pudding (continued)

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.