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Coconut Pudding
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Source: https://recipheon.com/en/recipes/desserts/coconut-pudding
About this recipe
This coconut pudding is a mild dessert made with milk, light coconut milk, egg yolks, and potato starch, with a delicate coconut aroma. Regular milk forms the classic base, while coconut milk adds subtle tropical flavor. Egg yolks enhance the creaminess, and starch thickens the mixture. Cook slowly, stirring continuously, until the pudding is smooth and evenly thickened.
Ingredients
400 ml milk
100 ml light coconut milk
2 egg yolks
2 tablespoons potato starch
1 tablespoon sugar
Steps
Set aside 150 ml of cold regular milk. Mix it in a bowl with the egg yolks, sugar and starch until no lumps remain. Reserve the remaining 250 ml of regular milk and the 100 ml of coconut milk for heating.
Heat the remaining regular milk—about 250 ml—with 100 ml light coconut milk for 2–3 minutes, stirring until evenly combined.
Pour the cold starch mixture into the heated milk and stir continuously, especially around the edges of the saucepan.
Cook the coconut pudding over low heat for 1–2 minutes, until it thickens and no longer tastes of raw starch.
Divide the pudding between four small bowls. Let stand for a few minutes to cool slightly and thicken, then serve warm.
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