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This Creamy Coconut Pudding recipe is a simple and delicious classic that is traditionally thickened with rice kernels. A small amount of rice flour creates the perfect creamy texture in this version. For a special touch, garnish the top with a sprinkle of shredded coconut and cinnamon just before serving.
Original reipce makes 2 dozen Change Servings
COMBINE sugar and water in medium, heavy-duty saucepan. Bring to a boil over medium heat. Stir in coconut milk and 1 cup evaporated milk. Whisk remaining 1/2 cup evaporated milk, rice flour and egg yolk in small bowl until blended. Gradually whisk rice flour mixture into the coconut mixture in saucepan.
BRING to a boil again; reduce heat to simmer. Cook, stirring constantly, for about 35 minutes or until mixture is thickened. Pour coconut mixture into dessert cups. Refrigerate for at least 1 hour. Decorate with coconut flakes, if desired.
|Calories from Fat||130|
|Total Fat 14g||22%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 30g||10%|
|Dietary Fiber .5g||3%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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