Sweet, creamy, and coconutty, these pretty puddings will keep you satisfied. I am obsessed with custard and, at my sister’s request, I made it without hesitation. Not that we didn’t eat it last night, too . . .
I topped my puddings with whipped cream mixed with coconut cream. You can just use whipped coconut cream to keep the puddings dairy-free, if you wish.
The healthy fats from coconut make this custard super filling. You don’t need huge portions – it really is decadent – and the sweetness can be adjusted as desired.
This recipe can be gluten-free, dairy-free, egg-free, vegan, and nut-free.
Preparation time: 10 minutes (plus refrigeration)
Cooking time: 5 minutes
Serves 3
Ingredients:
– 1 can full-fat coconut cream, chilled
– 1/4 cup thread coconut
– 1 Tablespoon dextrose, or to taste
– 2 Tablespoons custard powder (without dairy/ egg)
– whipped cream, optional
– extra thread coconut, to garnish
Method:
1. Scoop all but 2 Tablespoons of the thick cream from the coconut cream and reserve. Place the remaining liquid in a pot. Add the coconut, dextrose, and custard powder, and whisk to combine.
2. Place the pot over a medium heat and whisk until thick (5 minutes or so). Let the custard cool slightly before pouring into three serving dishes. Cover and refrigerate.
3. A few hours later, whip the reserved coconut cream (or fold it into whipped cream). Spoon as much of this over the chilled custards as you desire. Garnish with thread coconut and enjoy! 🙂
