Coconut Cream Pudding or Pie Filling

When I was younger I wouldn’t touch coconut, but now that I’m older my tastes have changed and I can’t get enough of the stuff.  This recipe can be used as a pie filling (with a mile high meringue), or as a pudding.  I usually make it as a pudding.  My husband loves this stuff!  He likes it after it has chilled completely in the refrigerator.  I like it cold too, but my favorite way to eat this pudding is right from the pan.  I like to fill my containers and then leave some in the pan to eat now.  It is a warm, creamy, delight for your taste buds, and it must be healthy because it’s made with milk, right?

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Recipe:

  • 2/3 Cup Sugar
  • 3 Tablespoons Cornstarch
  • 1 Tablespoon Flour
  • 1/2 teaspoon Salt
  • 3 Cups Milk (I use skim, but any % milk will do)
  • 3 egg yolks, lightly beaten
  • 3/4  to 1 Cup coconut
  • 1 Tablespoon Butter
  • 1 1/2 teaspoon vanilla extract
  1. Combine the sugar, cornstarch, flour and salt in a large saucepan and mix together.IMG_3679
  2. Then add the milk and mix together well. Have your egg yolks ready in a small bowl and set aside. This is a good time to get your coconut, butter and vanilla out and ready to go as well and set them to the side.IMG_3680
  3. Place the pan on medium heat, and stir constantly until the mixture comes to a boil.  Then boil for about 2 minutes, or until thickened. IMG_3682
  4. Remove pudding mixture from the heat and add about 1 cup of this mixture to your egg yolks and stir. Then add the egg yolk mixture back into the pan and return to the heat.  Stir constantly again and bring the mixture back to a boil and boil for 1 to 2 minutes or until desired thickness.IMG_3683
  5. Remove from heat and add in the butter, vanilla and coconut and stir until the butter is melted.IMG_3684
  6. Then pour the mixture into your pie crust or individual size pudding containers.
  7. Let it set on the counter until it has cooled some and then store in the refrigerator.

This makes about 6 servings of pudding

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