thepioneerwoman
Lemon Coconut Pudding Cups
Lemon and coconut is a flavor combination that I only recently discovered. For some reason, it never occurred to me to put them together.
👥 4 Servings⏱️ Prep & Cook: 3h 40m⏳ Prep: 3h 30m🔥 Cook: 10 min👤 Erica Kastner📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
For the pudding:
2
In a small saucepan, whisk sugar, cornstarch, lemon zest, and salt. In a small bowl, whisk coconut milk, cream, and egg yolks. Gradually whisk wet ingredients into dry ingredients in the saucepan. Bring to a boil over medium heat, whisking constantly. Whisk and boil ⏱️ 1 minute. Remove from heat.
(13 1/2 Oz. Size) Full Fat Coconut Milk1 canLarge Egg Yolks3
3
Strain through a fine mesh sieve into a heat-proof bowl. Whisk in butter and vanilla extract. Cover and allow to cool to room temperature. Place in the refrigerator and chill until completely cold.
4
For the topping:
5
Whip cream with sugar and vanilla until medium stiff peaks form.
6
In a small skillet set over medium-low heat, toast coconut, stirring often, until it just begins to brown. Add maple syrup and stir constantly until nicely toasted. Remove to a plate to cool.
7
When ready to serve, whisk lemon juice into pudding until completely incorporated. Spoon into individual serving dishes. Top with whipped cream and toasted coconut. Serve immediately.
8
Pudding recipe adapted from Martha Stewart.
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