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Ingredients25 m servings 382
Original recipe yields 4 servings
- Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
- Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.
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- Cook's Notes:
- This dish is good warm or cold, however, refrigerating thickens it considerably.
- If coconut-flavored cornstarch is available, use 2 tablespoons instead of regular cornstarch with extract.
Per Serving: 382 calories; 32.1 23.8 3.7 118 60 Full nutrition