Aunt Pittypats Coconut Pudding Recipes

COCONUT PUDDING

Steps:

• Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
• Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.

COCONUT PUDDING

Steps:

• In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk.
• Cook and stir over medium heat until the mixture is thick and bubbly.
• Reduce heat to low and cook 2 minutes more.
• Remove the pan from heat.
• Separate the egg yolks from whites.
• Beat the egg yolks slightly.
• Gradually stir 1 cup of the hot mixture into yolks.
• Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil.
• Cook and stir 2 minutes before removing the pan from heat.
• Stir butter, vanilla, and coconut into the hot mixture.
• Let cool 5 minutes, then pour into serving dishes and chill several hours until serving time.
• The hot mixture can also be poured into a baked 9 inch pie crust for coconut cream pie.
• Top with meringue and brown or just top with whipped cream.