by Diana Rattray
This rich vanilla pudding is jazzed up with a garnish of toasted flaked or shaved coconut. It’s a creamy pudding with a generous amount of vanilla.
Omit the coconut if you like, or dress it up with drizzle of caramel sauce or chocolate ice cream topping.
PrintVanilla Pudding
This basic vanilla pudding is jazzed up with toasted coconut for a delicious everyday dessert.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Desserts, Pudding
Ingredients
Scale
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- pinch salt
- 2 1/4 cups milk
- 1/2 cup heavy cream
- 2 large egg yolks
- 1 tablespoon vanilla extract (or vanilla bean paste)
- 1 tablespoon butter
- 1/2 cup toasted flaked or shaved coconut*
Instructions
- In a medium saucepan, stir together the sugar, cornstarch, and salt until well blended. Whisk in the milk.
- Place the pan over medium-low heat and heat until almost simmering, stirring frequently.
- In a large cup or bowl, whisk the egg yolks with heavy cream. Whisk about 1 cup of the hot milk mixture into the eggs and then pour the egg mixture into the saucepan; whisk to blend. Cook until the mixture begins to bubble, whisking constantly. Continue cooking for 1 minute, whisking constantly.
- Remove the pudding from heat and add the vanilla extract or paste and butter. Stir to blend thoroughly. Pour into a bowl and let the mixture cool for about 20 minutes, stirring frequently.
- Press a piece of plastic wrap over the surface of the pudding to keep air from forming a skin. Refrigerate to chill thoroughly.
- Top with toasted coconut just before serving.
Notes
*To toast the coconut, put the coconut flakes or shavings in a dry skillet. Place the skillet over medium heat and cook until lightly browned, stirring constantly. Remove the coconut to a plate to cool.
