Creamy Coconut Pudding

Name: Creamy Coconut Pudding
Prep time: 10 s
Cook time: 35 s
Total time: 105 s
Yield: 8
Cuisine: Peruvian
Ingredients: 3/4 cup granulated sugar; 1 cup water; 1 can (13.5 ounces) coconut milk; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milkdivided; 1/4 cup rice flour; 1 large egg yolk; Coconut flakes sprinkled with cinnamon powder for garnish (optional)

EL MEJOR NIDO

Level

Easy

Prep

10 min

Cook

35 min

Servings

8 servings

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.

Key Ingredients

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

Carnation®

NESTLÉ® CARNATION® Evaporated Milk

12 oz

Ingredients

●
3/4 cup granulated sugar
●
1 cup water
●
1 can (13.5 ounces) coconut milk
●

1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, divided
●
1/4 cup rice flour
●
1 large egg yolk
●
Coconut flakes sprinkled with cinnamon powder for garnish (optional)

Make It

Step 1

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.

Step 2

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.