Coconut Pudding Recipe

Ingredients

• 1 can (13.5 oz) coconut milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup whole milk
• 1/4 cup cornstarch
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut, toasted
• 1 tablespoon butter

Instructions

1. In a medium saucepan, whisk together coconut milk, sweetened condensed milk, and whole milk over medium heat.
2. In a separate bowl, whisk together cornstarch, sugar, and salt.
3. Gradually whisk the dry ingredients into the milk mixture until smooth.
4. In a small bowl, beat the egg yolks, then slowly whisk them into the milk mixture.
5. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 15-20 minutes.
6. Remove from heat and stir in vanilla extract and butter until melted.
7. Pour the pudding into 6 individual serving dishes or one large bowl.
8. Cover with plastic wrap, pressing it directly onto the surface to prevent skin formation.
9. Refrigerate for at least 2 hours until chilled and set.
10. Before serving, sprinkle with toasted shredded coconut.