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.
- 3/4 cup granulated sugar
- 1 cup water
- 1 can (13.5 oz.) coconut milk
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, divided
- 1/4 cup rice flour
- 1 large egg yolk
- Coconut flakes sprinkled with cinnamon powder for garnish (optional)
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.
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Creamy Coconut Pudding
This pudding was excellent. I love Coconut cream pie or pudding and this is a lighter version of the texture. My husband and I both loved it and will try it often.